Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Cuban Black Beans And Rice
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- #98671
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 pound dried black beans
1 large onion, chopped
1 large bell pepper, chopped
5 cloves garlic, finely chopped
2 bay leaves
1 can (28 ounce size) diced tomatoes, undrained
5 cups water
2 tablespoons olive oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeno pepper
1 teaspoon salt
3 cups hot, cooked rice
directions
Pick through the dried beans and remove any rocks or other objects. Rinse the beans well.
Combine the beans and the remaining ingredients except the rice in the crock pot. Mix well.
Cover the crock pot and cook on high heat for 6-8 hours, or until the beans are soft.
Remove the bay leaf before serving the beans over cooked rice.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
467 calories, 7 grams fat, 84 grams carbohydrates, 21 grams protein per serving.
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