Serve your family with this slow-cooked black beans and rice dish – a hearty meal!
Cuban Black Beans and Rice
- Prep Time 20 min
- Total 8 hr 20 min
- Servings 6
- Ingredients 12
Ingredients
- 1 pound dried black beans (2 cups), sorted and rinsed
- 1 large onion, chopped (1 cup)
- 1 large bell pepper, chopped (1 1/2 cups)
- 5 cloves garlic, finely chopped
- 2 bay leaves
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 5 cups water
- 2 tablespoons olive or vegetable oil
- 4 teaspoons ground cumin
- 2 teaspoons finely chopped jalapeño chili
- 1 teaspoon salt
- 3 cups hot cooked rice, for serving
Instructions
-
Step1Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker.
-
Step2Cover and cook on high heat setting 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves.
-
Step3Serve beans over rice.
Nutrition
385
Calories
6g
Total Fat
19g
Protein
78g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 385
- Calories from Fat
- 55
- Total Fat
- 6g
- Saturated Fat
- 1g
- Cholesterol
- 0mg
- Sodium
- 500mg
- Total Carbohydrate
- 78g
- Dietary Fiber
- 14g
- Protein
- 19g
% Daily Value*:
- Iron
- 38%
- 38%
Exchanges:
4 Starch; 3 Vegetable;Tips from the Betty Crocker Kitchens
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