Skinny Crock Pot Recipe Forum - Beans & Rice Cuban Style

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May 25, 2013, 6:59pm

Skinny Crock Pot Recipe Forum :: Recipes :: Bean Recipes :: Beans & Rice Cuban Style

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Beans & Rice Cuban Style
« Thread Started on Oct 20, 2011, 3:16am »

Beans & Rice Cuban Style

Originally posted by Mary Nelson

1 pound of pinto or black beans pre-soaked, rinsed and sorted
1 large onion chopped
1 bell pepper chopped
5 cloves garlic pressed or 2 1/2 teaspoons of pre-minced garlic in a jar
5 cups water
2 tablespoons olive oil
5 teaspoons cumin
2 dried bay leaves
1 teaspoon oregano
2 teaspoons jalapeno chilli-deseeded finely chopped (careful jalapeno burns if it gets in your eyes or around your nose. Don't touch face for a while after handling jalapeno.)
1 14oz can of low sodium diced tomatoes-undrained (or can finally chop tomatoes until you have 1 cup or chop them in a food processor or blender)
2 cups brown rice, cooked

Mix all ingredients together in a crock pot 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. Cook another 15 minutes. Serve over brown rice.

Serving Suggestion: Top a serving of beans and rice with low sodium or homemade salsa, shredded cheddar (or Mexican blend, or Monterey Jack, or Colby) Cheese, No fat or low fat sour cream, and some chopped green onions.)

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