Black Beans 'n' Rice (Stove-Top or Crock Pot)

“From Taste of Home. I actually prepare these in my slow cooker. Just combine the ingredients (except for the red wine vinegar and 2 teaspoons olive oil) and let them cook all day on low. Add the vinegar and oil before serving. I double or triple the recipe and freeze them in 2 cup portions to use in recipes that call for a can of black beans. I also serve them sometimes with salsa, cheese and sour cream if I don't have the red pepper or jalepenos, as I always have salsa on hand. **PLEASE NOTE** Cooking time is based on original recipe instructions below and not on my slow cooker method.”
READY IN:
2hrs 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.
  2. Bring to a boil; for 2 minutes.
  3. Remove from the heat; cover and let stand for 1 hour.
  4. Drain and rinse beans, discarding liquid.
  5. Return to the pan.
  6. Add 7 cups water, ham, garlic, pepper, cumin,.
  7. salt, bay leaf and liquid smoke if desired. Bring to a boil.
  8. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
  9. Meanwhile, in a saucepan, bring broth and rice to a boil.
  10. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
  11. Just before serving, discard bay leaf from bean mixture; add vinegar and oil.
  12. Serve over rice.
  13. Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.
  14. Yield: 12 servings.
  15. **NOTE**.
  16. I always have water left in the beans; serve with a slotted spoon or drain beans and place over rice on a serving plate.

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