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    Cuban Black Beans and Rice Cuban Black Beans and Rice

    Serve along with bowls of chopped red onion, hard-cooked eggs and chopped fresh cilantro to sprinkle on top for a traditional black bean and rice dish.

    Prep: 20 min - Cook: High 6 to 8 hr

    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 cloves garlic, finely chopped
    2 dried bay leaves
    1 can (14 1/2 ounces) diced tomatoes, undrained
    5 cups water
    2 tablespoons olive or vegetable oil
    4 teaspoons ground cumin
    2 teaspoons finely chopped jalapeņo chili
    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.

    Makes 6 servings

    Nutritional Info per 1 Serving: 385 calories (55 calories from fat); 6 g fat (1 g saturated); 0 mg cholesterol; 500 mg sodium; 78 g carbohydrate (14 g dietary fiber); 19 g protein

    This recipe displayed with permission from General Mills, Inc.

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