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Nutritional Info
  • 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

View full nutritional breakdown of The Editor's Slowcooker Black Beans and Rice calories by ingredient
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The Editor's Slowcooker Black Beans and Rice

Submitted by: EDITORABC

Introduction

This is an easy, low-fat version of black beans made in the slowcooker. The rice is made when everyone's ready to eat. This is an easy, low-fat version of black beans made in the slowcooker. The rice is made when everyone's ready to eat.
Number of Servings: 8

Ingredients

    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 jalapeņo 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.)

Directions

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: 8

Recipe submitted by SparkPeople user EDITORABC.






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