Dried beans are inexpensive and a convenient choice for economical meals. They also lend themselves well to slow cooking because, unlike on the cooktop, there is no risk of burning during the long simmering period. This meatless entrée reheats well the next day for lunch. Store leftover bean mixture and rice in separate containers in the refrigerator.
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)
How to Make It
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.
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.
It may have been the fact I used canned instead of dry beans (I never have luck with them) but I ended up with bean soup instead of something thick and savory. Also, having had black beans and rice many times, this tasted nothing like an authentic recipe. This one is hitting the recycle bin.
I'm not sure what kind of Cuban rice and beans this is. "Congri" mixes the beans and the rice, and I've never had Cuban beans and rice with tomatoes in them. The rest of the recipe ingredients are right on, however.
I made the recipe exactly as written, and it tasted pretty bland. Still, it's a solid base recipe that could just stand a few additions: more chiles, rice cooked in vegetable broth, probably more salt, and maybe some tomato paste to make it more tomatoey.
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