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.
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.
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Serving Size: 1 Serving (397g) | ||
Recipe Makes: 5 | ||
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Calories: 606 | ||
Calories from Fat: 43 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 654.4mg | 23 % | |
Potassium 746.9mg | 20 % | |
Total Carbohydrate 123.8g | 36 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 112.2g | ||
Protein 17.8g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 606
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