Cuban Beans and Rice

By nanarose

Cooking Light Slow Cooker Tonight, Oxmoor House

2012

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)

Details

Servings 10
Adapted from myrecipes.com

Preparation

Step 1

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.