Cuban Black Beans and Rice |
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Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 12 |
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Yummy, inexpensive and makes tons! Ingredients:
1 lb dried black beans, sorted and rinsed |
1 large onion, chopped |
1 large bell pepper, chopped |
5 cloves garlic, finely chopped |
2 bay leaves |
1 (14 1/2 ounce) can diced tomatoes, undrained |
5 cups water |
2 tablespoons olive oil |
4 tablespoons ground cumin (optional) |
1 finely chopped jalapeno |
1 teaspoon salt |
3 cups hot cooked rice, for serving |
Directions:
1. Soak beans overnight.
2. Combine all ingredients except rice in slow cooker 6 to 8 hours or until beans are tender and most of the liquid is absorbed.
3. Remove bay leaves.
4. Serve beans over rice.
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