Cuban Beans and Rice

Oxmoor House
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.

Yield:

10 servings (serving size: 1 cup bean mixture and 1/2 cup rice)

Recipe from

Nutritional Information

Calories 314
Caloriesfromfat 0.0 %
Fat 3.3 g
Satfat 0.5 g
Monofat 2.1 g
Polyfat 0.4 g
Protein 12 g
Carbohydrate 57.2 g
Fiber 6.2 g
Cholesterol 0.0 mg
Iron 3.8 mg
Sodium 584 mg
Calcium 33 mg

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)

Preparation

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.

Note:

Cooking Light Slow Cooker Tonight

September 2012