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Spicy Black Beans and Rice

2 cups dry black beans
1 cup chopped onion
1 c chopped celery
1 c chopped carrot
1 med green pepper, chopped
2 jalapeno peppers, chopped
4 cloves garlic, minced
1 Tbsp ground cumin
1 tsp ground coriander
1 tsp dried thyme, crushed
1/2 tsp salt
1/4 tsp pepper
2 bay leaves
5 c chicken broth
4 cups hot cooked rice

Rinse beans and place in a large saucepan. Add enough water to cover beans by 2". Bring to boil, reduce heat. Simmer for 2 minutes. Remove from heat and let stand, covered for about an hour. OR Omit simmering and soak beans in cold water overnight in a covered pan. Drain beans

In a 4 qt cooker combine all ingredients EXCEPT rice.

Cover and cook on low heat for 8 - 10 hours or on high for 4 - 5 hours. Discard bay leaves. Serve with hot rice.

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