Cuban Black Beans and Rice
6 servings
Equipment
Ingrediënten
- 1 bag 16 oz dried black beans (2 cups), sorted, rinsed
- 1 large onion chopped (1 cup)
- 1 large bell pepper chopped (1 1⁄2 cups)
- 5 cloves garlic finely chopped
- 2 dried bay leaves
- 1 can 14.5 oz organic diced tomatoes, undrained
- 5 cups water
- 2 tablespoons olive or vegetable oil
- 4 teaspoons ground cumin
- 2 teaspoons finely chopped jalapeño chile
- 1 teaspoon salt
- 3 cups hot cooked rice
Instructies
- In 3- to 4-quart slow cooker, mix all ingredients except rice.
- Cover; cook on High heat setting 6 to 8 hours.
- Remove bay leaves.
- Serve beans over rice.
Notes / Tips / Wine Advice:
Serve with bowls of chopped red onion and hard-cooked eggs to sprinkle on top for traditional black beans and rice. Or instead of rice, top each serving of beans with a poached egg and sprinkle with shredded Cheddar cheese and chopped fresh cilantro.
Nutritional Information
Calories: 430 kcal
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