Cuban Black Beans And Rice

By á-174942

Ingredients

• 1 pound dried black beans - (2 cups) sorted, rinsed
• 1 large onion chopped
• 1 large bell pepper chopped
• 5 garlic cloves finely chopped
• 2 dried bay leaves
• 1 can diced tomatoes - (14 1/2 oz) undrained
• 5 cups water
• 2 tablespoons olive or vegetable oil
• 4 teaspoons ground cumin
• 2 teaspoons finely-chopped jalapeño chili
• 1 teaspoon salt
• 3 cups hot cooked rice

Details

Servings 6

Preparation

Step 1

Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker. Cover and cook on HIGH heat setting 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves.

Serve beans over rice.

This recipe yields 6 servings.

Nutritional Information Per Serving: 385 calories (55 calories from fat); 6 g fat (1 g saturated); 0 mg cholesterol; 500 mg sodium; 78 g carbohydrate (14 g dietary fiber); 19 g protein.