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Slow Cooker Cuban Black Beans and Rice




Source of Recipe


betty crocker






Recipe Introduction


Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.





List of Ingredients



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






Instructions



1. Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker.
   
2. 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.
   
3. Serve beans over rice.
   






Final Comments



Makes 6 servings