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Cuban Beans and Rice by

Source: Cooking Light

Tags: Crockpot

Ingredients

1 pound dried black beans
2 cups water
2 cups organic vegetable broth
2 cups chopped onion
1 1/2 cups chopped red bell pepper
1 cup chopped green bell pepper
2 tablespoons olive oil
1 1/2 teaspoons salt
2 teaspoons fennel seeds, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano
2 tablespoons sherry or red wine vinegar
2 (10-ounce) cans diced tomatoes and green chiles, drained
5 cups hot cooked rice
Hot sauce (optional)

Instructions

1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

2. Place beans, 2 cups water, and next 10 ingredients (through oregano) in an electric slow cooker; stir well. Cover and cook on HIGH for 5 hours or until beans are tender. Stir in vinegar and tomatoes. Serve over rice. Sprinkle with hot sauce, if desired.

Servings: 10

Serving Size: 1 C beans, 1.2 C rice

Nutrition Information (per serving):
Fat 3.3 g
Carbohydrates 57.2
Fiber 6.2 g
Protein 12 g

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