Slow-Cooker Black Beans and Rice

Name: Slow-Cooker Black Beans and Rice
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters large bell pepper, chopped; 411 grams can Muir Glen® organic diced tomatoes, undrained; 2 teaspoons finely chopped jalapeño chilies; 710 milliliters hot cooked rice; 2 dried bay leaves; 473 milliliters lb dried black beans , sorted, rinsed; 5 cloves garlic, finely chopped; 4 teaspoons ground cumin; 237 milliliters large onion, chopped; 1 teaspoon salt; 2 Tbsps olive or vegetable oil; 1 liters water

Slow-Cooker Black Beans and Rice might be just the side dish you are searching for. This recipe serves 6. One serving contains 272 calories, 9g of protein, and 6g of fat. 1 person found this recipe to be flavorful and satisfying. A mixture of jalapeño chilies, beans, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 6 hours and 20 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.

Ingredients you will need

Rice

Equipment you will use

Slow Cooker

Cover; cook on High heat setting 6 to 8 hours.

Remove bay leaves.

Ingredients you will need

Bay Leaves

Serve beans over rice. Note: 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.

Ingredients you will need

Beans