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

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.

How to Make It

Step 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.

Step 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.

Cooking Light Slow Cooker Tonight

Ratings & Reviews

Don't know where I went wrong ...

September 07, 2015
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.

chef1greg's Review

April 06, 2014
Great recipe that everybody loved - even the picky neighborhood kids! Definitely worth making again!

raamanda's Review

March 07, 2014

Keiko123's Review

September 28, 2013
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.

trufrock's Review

January 22, 2013
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.