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Cuban Black Beans and Rice

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Cuban Black Beans and Rice
  • Prep Time 20 min
  • Total Time 8 hr 20 min
  • Servings 6
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Serve your family with this slow-cooked black beans and rice dish – a hearty meal!

Ingredients

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
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 jalapeño chili
1
teaspoon salt
3
cups hot cooked rice, for serving

Directions

  • 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.
Tips  

Try serving these black beans with poached eggs instead of rice. Place a poached egg on top of each serving of beans. Spoon your favorite salsa or drizzle hot sauce onto the egg, and top it off with a sprinkle of shredded Cheddar cheese and chopped fresh cilantro.

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

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
385
(
Calories from Fat
55
)
Daily Value
Total Fat
6g
(
Saturated Fat
1g
)
Cholesterol
0mg
Sodium
500mg
Total Carbohydrate
78g
(
Dietary Fiber
14g
)
Protein
19g
Daily Value*:
Iron
38%
38%
Exchanges:
4 Starch; 3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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