Zutaten für Cuban Black Beans And Rice
- 1 pound dried black beans
- 1 large onion, chopped
- 1 green bell pepper, chopped, 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- Diced Tomatoes
- 8 cups water (for soaking), 4 cups water (for cooking)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Jalapeno
- 1 teaspoon salt
- 2 cups long-grain white rice
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- fresh cilantro (optional, for garnish)
- a squeeze of lime juice (optional, for garnish)
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Zubereitung von Cuban Black Beans And Rice
- Rinse 1 pound of dried black beans and soak them in 8 cups of water overnight (or for at least 6 hours).
- In a large slow cooker, combine the soaked beans, 4 cups of water, 1 large onion (chopped), 2 cloves garlic (minced), 1 green bell pepper (chopped), 1 red bell pepper (chopped), 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper (optional), 1 bay leaf, and 1 teaspoon salt.
- Cook on low for 6-8 hours, or until the beans are tender and most of the liquid is absorbed. Stir occasionally.
- Remove the bay leaf before serving.
- While the beans are cooking, prepare your rice according to package directions. We recommend using about 2 cups of long-grain white rice.
- Serve the flavorful black beans over a generous portion of fluffy rice. Garnish with fresh cilantro (optional) and a squeeze of lime juice (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
12g
Fat
2g
Carbs
22g
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Time To Make Course Main Ingredient Cuisine Preparation North American Healthy Main Dish Beans Caribbean Central American Low Fat Vegan Vegetarian Crock Pot Slow Cooker Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Inexpensive Black Beans Healthy 2 Low In Something Equipment Number Of Servings
