Beans and rice are a favorite combination worldwide. In this lively Cuban version, garlic, lime peel, and jalapeno pepper spice up the black beans.
- Yield: 5 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 5 Hours
- 4 cups water
- 1½ cups dry black beans, rinsed and drained
- 2 (14-ounce) cans reduced-sodium chicken broth
- 1 cup chopped onion
- 2 bay leaves
- 1 to 2 fresh jalapeno chile peppers, seeded and finely chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp finely shredded lime peel
- ¾ tsp salt
- ¼ tsp ground black pepper
- Hot cooked brown rice
- Snipped fresh cilantro (optional)
- chopped tomatoes (optional)
- Chopped onion (optional)
- Lime wedges (optional)
How to Make It
- In a large saucepan,l combine the 4 cups water and the beans. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
- Place beans in a 3½ or 4 quart slow cooker. Add broth, the 1 cup chopped onion, the bay leaves, finely chopped chile peppers, garlic, cumin, lime peel, salt, and black pepper.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
- Discard bay leaves. Mash beans slightly. Serve beans with hot cooked rice. If desired, garnish with cilantro, chopped chile peppers, tomatoes, additional chopped onion, and lime wedges.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.