Cuban Beans and Rice

Prep Time: 0 Minutes

Cook Time: 300 Minutes

Ready In: 300 Minutes

Servings: 10

Ingredients:

1 pound(s) dried black beans

2 cup(s) water

2 cup(s) organic vegetable broth

2 cup(s) chopped onion

1-1/2 cup(s) red bell pepper

1 cup(s) chopped green bell pepper

2 tablespoon(s) olive oil

3 teaspoon(s) salt

2 tablespoon(s) fennel seeds, crushed

2 teaspoon(s) ground coriander

2 teaspoon(s) ground cumin

2 teaspoon(s) dried oregano

2 tablespoon(s) sherry or red wine vinegar

2 can(s) 10 oz. diced tomatoes and green chiles, drained

5 cup(s) hot cooked rice

hot sauce (optional)

Directions:

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. Combine beans, 2 cups water, and next 10 ingredients in an electric slow cooker. Cover and cook on HIGH 5 hours or until beans are tender. Stir in vinegar and tomatoes. Serve over rice. Sprinkle with hot sauce, if desired. Yield: 10 servings (serving size: 1 cup bean mixture and 1/2 cup rice).
3. CALORIES: 314; FAT: 3.3g; PROTEIN: 12.1g; CARB.: 58.3g; FIBER: 6g; CHOL: 0mg; IRON: 3.7mg; SODIUM: 816mg; CALC: 24mg

By RecipeOfHealth.com