Mom's Cuban Black Beans by NaomitheSweetestPotato
Ingredients
- 33/4 cups vegetable broth
- 11/2 cups uncooked brown rice
- 1 onion,chopped
- 1 jalapeño pepper,seeded an chopped
- 3 cloves garlic,minced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 cans (about 15 ounces each) black beans, rinsed and drained
- 1 tablespoon lime juice
- Sour cream and chopped green onions (optional)
Steps / How to Make
Combine broth,rice-onion,jalapeño pepper,garlic,cumin and salt in crock-pot slow cooker;stir to blend. Cover;cook on low 71/2 hours or until rice is tenderStir beans and lime juice into crock-pot slow cooker. Cover;cook on low 15 to 20 minutes or until heated through. Garnish with sour cream and green onion.
Credit cookpad Richard Scott Cunningham
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