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Slow Cooker Cuban-Style Black Beans with Rice - Andrea Meyers
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Slow Cooker Cuban-Style Black Beans with Rice

Course Main Course
Cuisine Cuban
Keyword black beans, gluten free, rice, tomatoes, vegan, vegetarian
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 259kcal
Author Andrea Meyers

Equipment

  • 4 to 5-quart slow cooker

Ingredients

  • 16 ounces dried black beans rinsed and drained
  • 1 large onion chopped
  • 5 garlic cloves minced
  • 2 dried bay leaves
  • 28 ounces canned diced tomatoes undrained
  • 28 ounces water
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon ground cumin
  • ½ teaspoon oregano
  • 4 ounces canned chopped green chilies (less if you want to reduce the heat)
  • 1 teaspoon kosher salt
  • 1 large bell pepper chopped

Serve With

  • brown rice
  • cilantro for garnish
US Customary - Metric

Instructions

  • Stir together all ingredients (minus the salt and bell pepper) in the slow cooker. Cover and cook on high heat setting 8 hours or more, until beans are tender and most of the liquid is absorbed. About 30 minutes before serving, stir in the salt and the chopped bell pepper. Continue cooking on low until ready to serve. Remove bay leaves. Serve beans over cooked rice.

Nutrition

Calories: 259kcal | Carbohydrates: 43g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Sodium: 499mg | Potassium: 1102mg | Fiber: 11g | Sugar: 5g | Vitamin A: 609IU | Vitamin C: 35mg | Calcium: 117mg | Iron: 4mg