Rice and Beans
- Number of Servings: 6
Ingredients
8 oz Dried Beans - Red Pinto type or Black Beans1 Medium Onion7-8 Cloves Garlic1 Tbl EVOO1-2 Hot Peppers1 Packet Bullion Mix - Chicken or Vegetarian4 Packets Goya Sazon (orange packets in small orange and yellow box - "Con Culantro y Achiote")Cilantro2 Cups Cooked Rice (1 Cup Raw)
Let beans soak for at least 8 hours (longer if possible but change water every 8 hours)
Finely dice onion and garlic. Saute gently with evoo until onion and garlic are soft, fragrant and yellow.
Take hot pepper and blister the outside over the gas burner of your stove until skin is mostly black. Once skin is mostly black, put it on a plate to catch the juices. Peel off most of the black skin, leaving a few bits for flavor. Dice up pepper (with or without seeds, depending on the amount of heat you want in the beans) and add to crock pot along with any escaped juice from the plate.
When garlic and onions are done, add them to the crock pot. Now, pour the pre-soaked beans into the crock pot (after rinsing them one last time). Dice up the carrot and throw that in also.
Pour enough filtered water over the beans to cover them and then some. I'd suggest at least one inch over the top of the beans as a lot seems to have boiled away on me.
Add some fresh ground pepper and set crock pot on high. It will cook on high for 8 hours. (I need to test this on low, but haven't yet.)
After about 4 hours, add the packet of bullion and 2 of the packets of Goya Sazon.
After another 4 hours, add the other 2 packets of Goya Sazon and a big handful of chopped cilantro. Stir really well and let cook for 15 more minutes.
Right before you stir in the cilantro and goya, cook the rice. 1 cup raw rice. When the rice is done, mix the beans into it and enjoy.
Makes 6 - 1 Cup Servings
Number of Servings: 6
Recipe submitted by SparkPeople user SKYEFYR.
Finely dice onion and garlic. Saute gently with evoo until onion and garlic are soft, fragrant and yellow.
Take hot pepper and blister the outside over the gas burner of your stove until skin is mostly black. Once skin is mostly black, put it on a plate to catch the juices. Peel off most of the black skin, leaving a few bits for flavor. Dice up pepper (with or without seeds, depending on the amount of heat you want in the beans) and add to crock pot along with any escaped juice from the plate.
When garlic and onions are done, add them to the crock pot. Now, pour the pre-soaked beans into the crock pot (after rinsing them one last time). Dice up the carrot and throw that in also.
Pour enough filtered water over the beans to cover them and then some. I'd suggest at least one inch over the top of the beans as a lot seems to have boiled away on me.
Add some fresh ground pepper and set crock pot on high. It will cook on high for 8 hours. (I need to test this on low, but haven't yet.)
After about 4 hours, add the packet of bullion and 2 of the packets of Goya Sazon.
After another 4 hours, add the other 2 packets of Goya Sazon and a big handful of chopped cilantro. Stir really well and let cook for 15 more minutes.
Right before you stir in the cilantro and goya, cook the rice. 1 cup raw rice. When the rice is done, mix the beans into it and enjoy.
Makes 6 - 1 Cup Servings
Number of Servings: 6
Recipe submitted by SparkPeople user SKYEFYR.
Nutritional Info Amount Per Serving
- Calories: 283.4
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 133.3 mg
- Total Carbs: 50.5 g
- Dietary Fiber: 4.3 g
- Protein: 12.7 g
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