Black beans, rice, diced tomatoes

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Name: Slow Cooker Black Beans and Rice
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8
Cuisine: not set
Ingredients: 2 cups dry black beans; 2 tbsp olive oil; 2 cup brown rice; 4 garlic cloves crushed; 2 15 oz. can diced tomatoes; 2 tsp ground cumin; salt/pepper to taste; 4 cups water

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INGREDIENTS

2 cups dry black beans
2 tbsp olive oil
2 cup brown rice
4 garlic cloves ; crushed
2 15 oz. can diced tomatoes
2 tsp ground cumin
salt/pepper ; to taste
4 cups water

Servings

INSTRUCTIONS

1. Soak beans overnight in water. In the morning, drain and rinse. Cook soaked beans for an hour in a saucepan with at least 2 inches of water over the beans.

2. Place olive oil into slow cooker. Stir rice around in the olive oil. Add cooked black beans (substitute 2 15 oz. cans), diced tomatoes, garlic cloves, ground cumin, salt and pepper AND 2 cups of water. Set on high for 6 hours. I set mine for 6 hours because I used brown rice. If you use white rice, set it for 4 hours. This would be DELICIOUS topped with some monterrey jack cheese…or even cheddar.

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Nutrition

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Serving Size: 1 Serving (283g)
Recipe Makes: 8 Servings

Calories: 379
Calories from Fat: 29 (8%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 95mg		3 %
Potassium 679.4mg		18 %
Total Carbohydrate 73.4g		22 %
	Dietary Fiber 12.4g	50 %
	Sugars, other 60.9g
Protein 15.1g		22 %
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.

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Calories per serving: 379

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