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Red Beans Over Spanish Rice




Source of Recipe


Penny


List of Ingredients




Red Beans Over Spanish Rice

2 cups dry red beans or dry red kidney beans
5 cups water
Nonstick cooking spray
4 cups water
2-1/2 cups chopped onion
1 tablespoon bottled minced garlic (6 cloves)
1 tablespoon ground cumin
1 6 3/4-ounce package Spanish rice mix
Lime wedges (optional)



Recipe



1. Rinse beans. In a large saucepan combine dry beans and the 5 cups
water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Remove from heat. Cover and let stand for 1 hour. (Or place beans in 5
cups of the water in saucepan. Cover and let soak in a cool place for 6
to 8 hours or overnight.) Drain and rinse beans.

2. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with
nonstick cooking spray. In the prepared cooker place beans, remaining 4
cups water, onion, garlic, and cumin.

3. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat
setting for 5 to 5-1/2 hours. Prepare the rice mix according to package
directions. Remove beans from cooker using a slotted spoon. Serve beans
over cooked rice. If desired, spoon some of the cooking liquid from the
cooker over each serving and squeeze lime juice over beans and rice.
Makes 6 to 8 servings





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