Slow Cooker Cuban Black Beans and Rice
Traditional black beans and rice is made slow cooker easy without sacrificing
the spices and seasoning this dish is famous for.
Prep Time:20 min
Start to Finish:8 hr 20 min
Makes:6 servings
1 pound dried black beans (2 cups), sorted and rinsed
1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 1/2 cups)
5 garlic cloves, finely chopped
2 dried bay leaves
2 cups Progresso® diced tomatoes (from 28-oz can), undrained
5 cups water
2 tablespoons olive or vegetable oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeño chilies
1 teaspoon salt
3 cups hot cooked rice
1. Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on high heat setting 6 to 8 hours or until beans are tender
and most of the liquid is absorbed. Remove bay leaves.
3. Serve beans over rice.
Note: This recipe was tested in slow cookers with heating elements in the side
and bottom of the cooker, not in cookers that stand only on a heated base. For
slow cookers with just a heated base, follow the manufacturer' s directions for
layering ingredients and choosing a
temperature. (Total time will vary with appliance and setting.)
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~~~***Rhonda G in Missouri***~~~
