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Slow Cooker Cuban Black Beans and Rice

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Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.

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(42 Ratings)

42 Ratings

5 spoons 36%

4 spoons 24%

3 spoons 24%

2 spoons

1 spoons 10%

Member Reviews (16)

fe8730af-a2e5-4fb6-b1b9-61f297aeb0bf

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PREP TIME
20 Min
TOTAL TIME
6 Hr 20 Min
SERVINGS
6

1: lb dried black beans (2 cups), sorted, rinsed

1: large onion, chopped (1 cup)

1: large bell pepper, chopped (1 1/2 cups)

5: cloves garlic, finely chopped

2: dried bay leaves

1: can (14.5 oz) Muir Glen® organic diced tomatoes, undrained

5: cups water

2: tablespoons olive or vegetable oil

4: teaspoons ground cumin

2: teaspoons finely chopped jalapeño chilies

1: teaspoon salt

3: cups hot cooked rice

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1 In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
2 Cover; cook on High heat setting 6 to 8 hours.
3 Remove bay leaves. Serve beans over rice.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

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Expert Tips

(Total time will vary with appliance and setting.)

Serve along with bowls of chopped red onion, hard-cooked eggs and cilantro to sprinkle on top for a more authentic black bean and rice dish.

A dollop of cool, creamy sour cream will make each serving extra-special.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 385

(Calories from Fat 55 ),

Total Fat 6 g

(Saturated Fat 1 g,

Cholesterol 0mg;
Sodium 500 mg;
Total Carbohydrate 77 g

(Dietary Fiber 14 g,

Protein 19 g;

Percent Daily Value*:

Vitamin A 14.00%;
Vitamin C 32.00%;
Calcium 16.00%;
Iron 34.00%;

Exchanges:

5 Starch;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 16 Reviews View All

Posted 11/18/2011 10:06:42 AM REPORT ABUSE Rooster-C said:

Rating:

Overall we liked it well enough to try it again with a few modifications. Boiling the beans for 2 min. and then resting off heat for 1 hr. was helpful. In the end the dish was more like soup with the 5 cups water and we used a slotted spoon to serve it over the rice. Next time, less water. We are also thinking that adding some sausage to the mixture would make it a more filling meal with more flavors as well. We skipped the jalapeno peppers because they are not a fav of mine.

This reply was: Helpful Inspiring

Posted 10/15/2011 8:09:38 PM REPORT ABUSE glorianaf said:

Rating:

This recipe might be nice but it's certainly not Cuban. As mentioned below by a previous poster, you'd be hard pressed to find jalapeño peppers anywhere in Cuban cuisine. Furthermore, the 'expert tips' found below the recipe are anything but. If you were to add chopped up red onion, cilantro and a dollop of sour cream to this dish, you'd only be moving further away from it's already distant Cuban roots. Please consider renaming this recipe...it's very misleading. Thank you.

This reply was: Helpful Inspiring

Posted 1/23/2010 1:28:21 PM REPORT ABUSE zippadydoda said:

Rating:

We loved it. After sorting and rinsing the beans, I boiled them for 2 minutes, covered and removed from heat and let set 1 hour. This gave the beans a head start. I also used the whole 28 oz can of tomatoes, no evoo, and didn't put the salt in until after the beans were tender. It just so happened that a fresh jar of cumin was opened, and the fresh cumin was nice and smokey. 98% of the time I will serve bean/chili dish the next day to give the flavors a chance to meld. Will definately make this again.

This reply was: Helpful Inspiring