Red Beans over Spanish Rice (Slow-Cooker Recipe)

By sheilaolim

Nutrition facts per serving: 344 calories, 19g protein, 68g carbohydrate, 1g fat (0g saturated), 17g fiber

Ingredients

• 2 c. dry red beans
• 12 oz boneless pork shoulder, cut into 1-inch pieces
• 1 T. cooking oil
• Nonstick cooking spray
• 2-1/2 c. chopped onions
• 6 cloves minced garlic
• 1 T. ground cumin
• 1 6-3/4 oz. package spanish rice
• Fresh jalapeno peppers, sliced

Details

Servings 6

Preparation

Step 1

1. Rinse beans; drain. Combine beans and 5 c. cold water in large saucepan, Bring to boiling; reduce heat. Simmer, incovered, for 10 minutes. Remove from heat. Cover, and let stand for 1 hour (or, omit simmering and soak beans overnight in 5 c. cold water in covered saucepan). Rinse and drain beans.
2. Brown pork in hot oil in large skillet. Drain off fat. Lightly coat 4 quart crockpot with cooking spray. Combine beans, pork, onion, garlic and cumin in cooker. Pour in 4 c. water and stir.
3. Cover. Cook on low for 10-11 hours or on high for 5 to 5.5 hours.
4. Before serving, prepare rice. Remove beans from cooker with slotted spoon and serve over rice. If desired, spoon some of the coooking liquid from the cooker over the beans and serve with jalapeno slices.