Cuban Black Beans and Rice

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

  • prep time 20 min
  • total time 8 hr 20 min
  • ingredients 12
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    385
    (
    Calories from Fat
    55),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    500mg
    500%;
    Total Carbohydrate
    78g
    78%
    (Dietary Fiber
    14g
    14%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Iron
    38%;
    Exchanges:
    4 Starch; 3 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.
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