Slow Cooker Cuban Black Beans and Rice

I think I’m finally onto something with the Cuban style black beans. This turned out really good. And it was even better topped with some cheddar cheese and avocado. I used white rice because I had a bunch given to me along with a rice cooker. Boy are rice cookers easy.

I did something I rarely do and changed things up from the original Betty Crocker recipe. I’m still going to play with the spices and might add a bit of chili powder or chopped jalapenos next time to give it a little kick. My kids loved it and my daughter was able to make a burrito with the beans. Her favorite meal.

Serves: 6

Ingredients
-1 green bell pepper
-1 large onion
-6 garlic cloves
-2 cups dried black beans
-2 TBS olive oil
-1 tsp salt
-2 dried bay leaves
-4 tsp cumin
-4 cups water

Directions: Soak 2 cups of dried black beans overnight (covered by 2 inches of water). In the morning dump the water and rinse the beans, sorting through and tossing the undesirable beans. For more on how to make dried beans in the slow cooker see this post from Stephanie at A Year of Slow Cooking.

Finely chop the bell pepper, onion and garlic using a food processor. Mix all the ingredients in a 4 quart slow cooker on low for 8 hours. Serve over rice and (optional) top with avocado slices, cheddar cheese and tomatoes.

The happy customer

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Tagged as: 20-minute meals, Cuban black beans, Family dinners, slow cooker recipes