| Cuban Black Beans & Rice 1 pound of dried black beans, about 2 cups, sorted and rinsed
1 large onion, chopped
1 large bell pepper, chopped
5 garlic cloves, finely chopped
2 dried bay leaves
one 14 1/2 ounce can of diced tomatoes, undrained
5 cups of water
2 tablespoons of olive or vegetable oil
4 teaspoons of ground cumin
2 teaspoons of finely chopped jalapeño chilies
1 teaspoon of salt
3 cups of hot cooked rice
|
Mix all of the ingredients except rice in your crock pot /slow cooker. Cover and cook on high for 6 to 8 hours or until the beans are tender and most of the liquid is absorbed. Remove bay leaves. Serve beans over rice.
|
|
|
