Slow Cooker Black Beans and Rice Recipe
This recipe must be stirred, unlike most slow cooker recipes, so the beans cook evenly.
SERVES ► 6
- 2 cups dried black beans
- 1 tablespoon olive oil
- 1 cup brown rice
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 (10.75-ounce) can condensed vegetable broth
- 3 cups water
- 1 (14-ounce) can diced tomatoes
- 1 teaspoon cumin
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
The night before you want to serve this dish, sort beans and rinse well. Cover with cold water and soak overnight. In the morning, drain beans and rinse.
Heat olive oil in medium saucepan. Add rice; cook and stir for 3–5 minutes or until rice is fragrant.
Combine in 4–5 quart slow cooker along with beans, onion, garlic, vegetable broth, and water.
Cover and cook on low for 6 hours, stirring every two hours.
Then add tomatoes, cumin, salt, and pepper, stirring well.
Cover and cook on low for 2–3 hours longer until rice and beans are tender.
About Tomatoes and Beans
Always cook beans and legumes in a low-acid and low-salt solution. Tomatoes and salt, along with salty ingredients such as bacon or ham, and ingredients high in calcium such as cheese and milk, will slow the softening process. Add these ingredients toward the end of cooking time, especially when you're cooking with a slow cooker.