Cuban-Style Black Beans and Rice

Cuban-Style Black Beans and Rice

from eatingwell.com

This classic black beans and rice recipe is loaded with flavor!

Ingredients

  • 4 cups water
  • 1 ½ cups dry black beans, rinsed and drained
  • 3 cups reduced-sodium chicken broth
  • 1 cup chopped onion
  • 2 bay leaves
  • 1 to 2 fresh jalapeño chile peppers, seeded and finely chopped (see Tips)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons finely shredded lime peel
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups hot cooked brown rice or white rice
  • 3 tablespoons snipped fresh cilantro
  • 1 small fresh jalapeño chile pepper, seeded and chopped (see Tips)
  • 1 medium tomato, seeded and chopped
  • ¼ cup chopped onion
  • Lime wedges

Directions

  1. 1

    In a large saucepan, combine the 4 cups water and the beans. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

  2. 2

    Place beans in a 3-1/2- or 4-quart slow cooker. Add broth, chopped onion, bay leaves, chile peppers, garlic, cumin, lime peel, salt and black pepper.

  3. 3

    Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

  4. 4

    Drain beans, reserving liquid. Discard bay leaves. Mash beans slightly. Stir in enough liquid (about 1/2 cup) to moisten to desired consistency. Serve beans with hot cooked rice. Top with cilantro, chopped chile peppers, tomatoes and additional chopped onion. Serve with lime wedges.