Perfect Food, Picnics, Tailgate,  Backyard Recipes and more...
Google
 
Web Alan's Kitchen Recipes

Home  | Slow Cooker  | Vegetable | Smart Shopper | Newsletter  | Contact Us

 

Food, Cooking, Picnic, Tailgate, & Backyard Recipes plus more...

> Barbecue Recipes
> Beverage Recipes
> Bread Recipe
> Cheese, Egg & Pasta Recipes
> Chili Recipes
> Dessert Recipes
> Main Dish Recipes
> Salad Recipes
> Salsa, Dip & Relish Recipes
> Sandwich Recipes
> Slow Cooker Recipes
>

Slow Cooker Tips

> Soup & Stew Recipes
> Vegetable & Side Dish Recipes
Features:
> Kitchen Tips
> Ask AlansKitchen
> Backyard 
> Picnic Getaways
> Menus
> Glossary
> Ingredients
> Terms

Cuban Black Beans and Rice
Makes 6 servings.

Prep Time: 20 minutes
Cooking Time: HIGH 6 – 8 hours

2 - cups dried black beans, sorted and rinsed
1 - large onion, chopped
1 - large bell pepper, chopped
5 - garlic cloves, finely chopped
2 - dried bay leaves
1 - can (14-1/2 ounces) diced tomatoes, undrained
5 - cups water
2 - Tablespoons olive or vegetable oil
4 - teaspoons ground cumin
2 - teaspoons finely chopped Jalapeño chilies
1 - teaspoon salt
3 - cups hot cooked rice

  • In 3-1/2- to 6-quart slow cooker, mix black beans, onion, bell pepper, garlic, bay leaves, tomatoes, water, oil, cumin, jalapeno, and salt.
  • Cover and cook on high heat setting 6 to 8 hours or until beans are tender and most of the liquid is absorbed.
  • Remove bay leaves.
  • Serve beans over rice.
 
 
 
Powered by ... © 2006 Alan's Kitchen
Reproduction of material from any AlansKitchen pages without 
written permission is strictly prohibited
E-mail | AlansKitchen Privacy Policy