Cuban-style Black Beans & Rice
Cubans love black beans and rice. They flavor it with onion, garlic, lime and other spices. It simmers for several hours in a slow cooker to blend the flavors together and then usually served alongside Cuban-style rice."Tastes great but the beans never quite softened. For those of you in latitudes that have a hard time using dried beans in a crockpot, I'd add the step of over night soaking to the beginning of the recipe." - susanwillowarnold
Yield: 5 Ready in 6 hours
342 people trying soon
|1 1/2 cupsBlack beans; dry|
|28 ounceChicken broth|
|1 cupOnion; chopped|
|2 Bay leaf|
|2 Jalapeno peppers; seeded, finely chopped|
|4 clovesGarlic; minced|
|2 teaspoonGround cumin|
|2 teaspoonLime peel; finely shredded|
|1/4 teaspoonBlack pepper|
|3 cupsBrown rice; cooked|
|Jalapeno pepper slices|
|Juice from 1/2 lime|
Cuban-style Black Beans & Rice Preparation
1. Rinse beans. In a large saucepan, combine beans and 4 cups water. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2. Place beans in a 3 1/2 to 4 quart slow cooker. Add broth, onion, bay leaves, jalapeno peppers, garlic, cumin, lime peel, lime juice, salt and black pepper. Cover; cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours. Remove bay leaves. Mash beans slightly.
3. Serve beans with hot cooked Cuban-style rice. If desired, garnish with cilantro and serve with jalapeno pepper slices and lime wedges.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?