Cuban Black Beans and Rice
PREP: 20 min; COOK: High 6 to 8 hr
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.
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.