Dinner

The Editor's Slowcooker Black Beans and Rice is for Dinner.

The Editor's Slowcooker Black Beans and Rice takes 20 minutes to prepare.

The Editor's Slowcooker Black Beans and Rice takes 420 minutes to cook.

The Editor's Slowcooker Black Beans and Rice makes 8 servings.

The ingredients for The Editor's Slowcooker Black Beans and Rice are:

1 pound dried black beans (2 cups), sorted and rinsed (can use 2 cans of black beans, rinsed and drained. Not sure if this will change the nutrition content)

1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 1/2 cups) (I've used a mixture of green and red that were frozen)
6 garlic cloves, finely chopped
2 dried bay leaves
2 cups diced tomatoes, undrained (a 14-oz can works for me)
3 3/4 cups water
2 tablespoons olive or vegetable oil
4 teaspoons ground cumin
2 finely chopped jalape?o chilies
2 teaspoon salt
2 cubes vegetable bouillon
3 cups hot cooked rice (NOT FACTORED INTO NUTRITIONAL CONTENT. I use brown, but white is traditional. Use your favorite.)

Here is how you make The Editor's Slowcooker Black Beans and Rice:

IF USING DRIED BEANS: Soak the dried beans overnight. The next morning, rinse, drain and pick out any unwanted/funky-looking beans.Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker.Cover 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.Make rice according to package directions. Serve beans over rice. Makes 8 servings.OPTIONAL TOPPINGS (not figured into nutritional information): sour cream (just a small dollop), green onions, cheese.BLAND BEANS? If unseasoned, this is can cook up to be pretty bland (hence the salt and bouillon I've added). You could consider adding low-sodium veggie (or chicken) broth in place of the water and mixing in spices to your liking. Also consider some hot sauces.SALT OPTIONS: This is not a low-sodium dish, which is why I added 2 tsp salt and 2 cubes of veggie bouillon. If watching your salt, consider adding low-sodium veggie broth in place of the water and mixing in spices to your liking.Number of Servings: 8Recipe submitted by SparkPeople user EDITORABC.

The nutritional information for The Editor's Slowcooker Black Beans and Rice is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 260.0

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 835.6 mg
• Total Carbs: 43.6 g
• Dietary Fiber: 16.5 g
• Protein: 12.6 g

The dietary needs meet for The Editor's Slowcooker Black Beans and Rice is Vegetarian