Cuban Beans and Rice

Name: Cuban Beans and Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 liters hot cooked rice; 567 grams diced tomatoes and green chiles, drained; 454 grams dried black beans; 2 teaspoons fennel seeds, crushed; 237 milliliters chopped green bell pepper; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 Tbsps olive oil; 473 milliliters chopped onion; 2 teaspoons dried oregano; 355 milliliters chopped red bell pepper; 2 Tbsps sherry or red wine vinegar; 2 teaspoons salt; 473 milliliters organic vegetable broth; 473 milliliters water

Cuban Beans and Rice is a gluten free and vegan side dish. This recipe serves 10. One serving contains 227 calories, 7g of protein, and 4g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up ground cumin, bell pepper, onion, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours.

Ingredients you will need

Beans

Water

Equipment you will use

Bowl

Drain beans.

Ingredients you will need

Beans

Place beans, 2 cups water, and next 10 ingredients (through oregano) in an electric slow cooker; stir well. Cover and cook on HIGH for 5 hours or until beans are tender. Stir in vinegar and tomatoes.

Ingredients you will need

Tomato