Friday, November 12, 2010

Cuban Black Beans and Rice (Stove-top or Crock-pot)

Originally from Taste of Home magazine. I have a friend that requested this recipe months ago.....and I'm just now getting around to sharing it......oops!

I actually prepare these in my slow cooker. Just combine the ingredients (except for the red wine vinegar and 2 teaspoons olive oil) and let them cook all day on low. Add the vinegar and oil before serving. I double or triple the recipe and freeze them in 2 cup portions to use in recipes that call for a can of black beans. I haven't purchased canned black beans since finding this recipe.  I also serve them sometimes with salsa, cheese and sour cream if I don't have the red pepper or jalepenos, as I always have salsa on hand. **PLEASE NOTE** Cooking time is based on original recipe instructions below and not on my slow cooker method."

Ingredients :

1 lb dried black beans, rinsed
7 cups water
1 cup diced fully cooked lean ham (opt )
5 garlic cloves, minced
1 1/4 teaspoons pepper
1 1/4 teaspoons ground cumin
1 teaspoon salt
1 bay leaves
1/2 teaspoon liquid smoke (opt ~ but highly recommended)
4 cups chicken broth
2 cups uncooked long grain rice (I use brown...or sometimes yellow)
1 tablespoon red wine vinegar
2 teaspoons olive oil
3/4 cup shredded reduced-fat cheddar cheese (opt)
3/4 cup chopped sweet red peppers (opt)
2 tablespoons chopped jalapeno peppers (opt)


Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.

Bring to a boil; for 2 minutes.

Remove from the heat; cover and let stand for 1 hour.

  1. Drain and rinse beans, discarding liquid.
  2. Return to the pan.
  3. Add 7 cups water, ham, garlic, pepper, cumin,.
  4. salt, bay leaf and liquid smoke if desired. Bring to a boil.
  5. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
  6. Meanwhile, in a saucepan, bring broth and rice to a boil.
  7. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
  8. Just before serving, discard bay leaf from bean mixture; add vinegar and oil.
  9. Serve over rice.
  10. Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.
  11. Yield: 12 servings.
  12. **NOTE**.
  13. I always have water left in the beans; serve with a slotted spoon or drain beans and place over rice on a serving plate.

Linking up with:


Amy said...

Thanks for linking up this great recipe. It sounds so yummy.. I am glad to meet you also.. Have a great weekend.

Brandi said...

That looks like a fantastic recipe! And what a great way to make something to throw into the freezer! I love those types of recipes! :)

Shelley said...

I just found your blog through my friend, Libbie's blog (The Middlest Sister). Your blog is fabulous! I can't wait to try this recipe. It's right up my alley. Thanks for sharing.
I just started a blog too.
Have a great day.

Miriam said...

That looks delicious! I make Cuban black beans and rice all the time, a family favorite, so good. Have a great day! Miriam@Meatless Meals For Meat Eaters

Coolwater Creative said...

This recipe looks very yummy. As I read the instructions, I'm wondering if some of them are omitted? All I can see at the end of the blog is how to start the beans...I might be missing something! Do I just put it all in a pot (beans, rice, spices, etc.) and simmer for 1 hour? Or, how would you crockpot it?

Coolwater Creative said...

I just found this recipe while searching for some rice/beans combos. It looks delish! All I can see in the instructions is the way to start the I missing something? :) Maybe I'm just supposed to put everything in the pot and simmer for an hour? I'm interested in your crockpot instructions also. Thanks in advance!

Jill said...

Coolwater Creative, thank you for commenting & pointing that out to me! I have edited the post, and all instructions are now included! ;) Blessings to you.....and I hope you enjoy this recipe as much as we do!!

~Jill @ Sweet Diva

Coolwater Creative said...

Thank you so much, Jill! Can't wait to try it. :) Blessings to you too...Heidi (sorry for the double comment...oops! still learning...)