Cuban Beans and Rice by
CCVanB
Source: Cooking Light
Tags: Crockpot
Ingredients
1 pound dried black beans
2 cups water
2 cups organic vegetable broth
2 cups chopped onion
1 1/2 cups chopped red bell pepper
1 cup chopped green bell pepper
2 tablespoons olive oil
1 1/2 teaspoons salt
2 teaspoons fennel seeds, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano
2 tablespoons sherry or red wine vinegar
2 (10-ounce) cans diced tomatoes and green chiles, drained
5 cups hot cooked rice
Hot sauce (optional)
1
pound dried black beans
2 cup
s water
2 cup
s organic vegetable broth
2 cup
s chopped onion
1
1/2 cups chopped red bell pepper
1 cup
chopped green bell pepper
2
tablespoons olive oil
1
1/2 teaspoons salt
2
teaspoons fennel seeds, crushed
2
teaspoons ground coriander
2
teaspoons ground cumin
2
teaspoons dried oregano
2
tablespoons sherry or red wine vinegar
2
(10-ounce) cans diced tomatoes and green chiles, drained
5 cup
s hot cooked rice
Instructions
1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
2. Place beans, 2 cups water, and next 10 ingredients (through oregano) in an electric slow cooker; stir well. Cover and cook on HIGH for 5 hours or until beans are tender. Stir in vinegar and tomatoes. Serve over rice. Sprinkle with hot sauce, if desired.
Servings: 10
Serving Size: 1 C beans, 1.2 C rice
Nutrition Information (per serving):
Fat |
3.3 g |
Carbohydrates |
57.2 |
Fiber |
6.2 g |
Protein |
12 g |