Crock Cuban Beans and Rice
By Yankee Magazine|Apr 28 2007|
Ingredients
1 pound dried black beans – presoaked, rinsed and sorted
1 large onion — chopped
1 bell pepper — chopped
6 cloves garlic — pressed
1 (14 oz.) can diced tomatoes — undrained
5 cups chicken or vegetable broth
2 tablespoons olive oil
5 teaspoons cumin
2 teaspoons jalapeno chili – (deribbed and deseeded) finely chopped (OPTIONAL)
2 cups brown rice, cooked
Instructions
Mix all ingredients together in a crockpot (except tomatoes and rice). Cover and cook on high for 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Add tomatoes and stir in to incorporate. Cook another 15 minutes. Serve atop brown rice. You can garnish to your heart’s content: sour cream, chopped cilantro, cheese or sliced avocado. Easy, delicious and good for you too. Enjoy! Per Serving: 327 Calories; 6g Fat (16.3% calories from fat); 17g Protein; 53g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat. SERVING SUGGESTION: Top your beans with salsa, cheddar cheese, sour cream and some chopped green onions. YUM! A big spinach salad on the side.
