Cuban Black Beans and Rice

Enjoy this spicy black beans recipe that's slow cooked for a delicious dinner - serve over rice!

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Servings 6

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ingredients 12
Prep Time 20 min
Total Time 8 hr 20 min

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: cloves garlic, finely chopped

2: 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 chili

1: teaspoon salt

3: cups hot cooked rice, for serving

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Directions

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.

EXPERT TIPS

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Expert Tips

Try serving these black beans with poached eggs instead of rice. Place a poached egg on top of each serving of beans. Spoon your favorite salsa or drizzle hot sauce onto the egg, and top it off with a sprinkle of shredded Cheddar cheese and chopped fresh cilantro.

Serve bowls of chopped red onion and hard-cooked eggs to sprinkle on top for a traditional black bean and rice dish.