Sunday, August 9, 2009

Slow-Cooker Cuban-Style Black Beans and Rice

Like I said before, we are buying a condo, so at the moment, it feels like we're hemorrhaging money. It seems like every day we write a check for something, so it's more important to me to be frugal in the kitchen. Enter a standard staple meal: beans and rice. I like this version because it adds some color with the pepper and tomatoes. I did find it a tad bland, so I spiced mine up at the table with Tabasco sauce.

I changed up a few things in the recipe, which is reflected below. I soaked the beans overnight and then cooked it on low for 8-10 hours. Here's another reason to feel good about using your slow-cooker: it's been shown that cooking in a slow-cooker is the "greenest" and most energy-efficient way to cook! This also makes a ton of food, so I'm set for lunches for the next week.

Slow-Cooker Cuban-Style Black Beans and Rice
adapted from: Andrea's Recipes

16 ounces dried black beans, rinsed and drained and soaked
1 large onion, chopped
1 large bell pepper, chopped
5 garlic cloves, minced
2 dried bay leaves
1 can (28 ounces) diced tomatoes, undrained
1 (28 ounce) can water
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 (4 ounce) can chopped green chilies
1 teaspoon kosher salt
Rice, to serve


1. Stir together all ingredients in the slow cooker.

2. Cover and cook on low heat setting 8 hours or more, until beans are tender and some of the liquid is absorbed. Remove bay leaves.

3. Serve beans over cooked rice.


Anonymous said...


Peter said...

The more garlic, the better

Cate said...

I don't have a slow cooker, but I've been making beans and rice a lot (and am always looking for new ways to do it!) so I'm going to try a stove-top version this!

Erin said...

I love meals like this. This looks great!