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Slow Cooker Cuban Black Beans and Rice

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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( 43 Ratings)

43 Ratings

5 Stars 35%

4 Stars 26%

3 Stars 23%

2 Stars

1 Stars

Member Reviews ( 17 )

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Prep Time 20 min
Total Time 6 hr 20 min
Servings 6

Ingredients

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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Directions

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.

EXPERT TIPS

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 questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 385
Calories from Fat: 55 ),

% Daily Value

Total Fat: 6 g; 6 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 0mg; 0%;
Sodium: 500 mg; 500 %;
Total Carbohydrate: 77 g; 77 %
(Dietary Fiber 14 g 14 % ),
Protein: 19 g; 19 %

% Daily Value*:

Vitamin A: 14%;
Vitamin C: 32%;
Calcium: 16%;
Iron: 34%;

Exchanges:

5 Starch;

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

REVIEWS & COMMENTS

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1 - 3 of 17 Reviews View All

Posted 8/18/2012 2:57:35 PM REPORT ABUSE

Rating:

1mzfVH Great blog.Really thank you! Fantastic.

This reply was: Helpful Inspiring

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