May 22, 2010

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
Total Time: 6 hours 20 min
Makes: 6 servings

1lb dried black beans (2 cups), sorted, rinsed
1large onion, chopped (1 cup)
1large bell pepper, chopped (1 1/2 cups)
5cloves garlic, finely chopped
2dried bay leaves
1can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
5cups water
2tablespoons olive or vegetable oil
4teaspoons ground cumin
2teaspoons finely chopped jalapeƱo chilies
1teaspoon salt
3cups hot cooked rice
1.In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
2.Cover; cook on High heat setting 6 to 8 hours.
3.Remove bay leaves. 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.

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