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)

Directions:

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:




8 comments:

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. www.alittlespinach.com
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 beans...am 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 {Sweet Diva} 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...)