Slow-Cooker 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.

  • 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

  • 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. <BR><BR><B>Note:</B> 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

(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.

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.