Rating: 3 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 1

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.

Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

314 calories; calories from fat 0%; fat 3.3g; saturated fat 0.5g; mono fat 2.1g; poly fat 0.4g; protein 12g; carbohydrates 57.2g; fiber 6.2g; cholesterol 0mg; iron 3.8mg; sodium 584mg; calcium 33mg.
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