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Prep Time:20 minsAdditional Time:6 hrsTotal Time:6 hrs 20 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:6 hrsTotal Time:6 hrs 20 minsServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:6 hrs
Additional Time:
6 hrs
Total Time:6 hrs 20 mins
Total Time:
6 hrs 20 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupswater1 ½cupsdry black beans, rinsed and drained3cupsreduced-sodium chicken broth1cupchopped onion2bay leaves1 to 2 fresh jalapeño chile peppers, seeded and finely chopped (see Tips)4clovesgarlic, minced2teaspoonsground cumin2teaspoonsfinely shredded lime peel¼teaspoonsalt¼teaspoonground black pepper2cupshot cooked brown rice or white rice3tablespoonssnipped fresh cilantro1smallfresh jalapeño chile pepper, seeded and chopped (see Tips)1mediumtomato, seeded and chopped¼cupchopped onionLime wedges
Cook Mode(Keep screen awake)
Ingredients
4cupswater
1 ½cupsdry black beans, rinsed and drained
3cupsreduced-sodium chicken broth
1cupchopped onion
2bay leaves
1 to 2 fresh jalapeño chile peppers, seeded and finely chopped (see Tips)
4clovesgarlic, minced
2teaspoonsground cumin
2teaspoonsfinely shredded lime peel
¼teaspoonsalt
¼teaspoonground black pepper
2cupshot cooked brown rice or white rice
3tablespoonssnipped fresh cilantro
1smallfresh jalapeño chile pepper, seeded and chopped (see Tips)
1mediumtomato, seeded and chopped
¼cupchopped onion
Lime wedges
DirectionsIn a large saucepan, combine the 4 cups water and the beans. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.Place beans in a 3-1/2- or 4-quart slow cooker. Add broth, chopped onion, bay leaves, chile peppers, garlic, cumin, lime peel, salt and black pepper.Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.Drain beans, reserving liquid. Discard bay leaves. Mash beans slightly. Stir in enough liquid (about 1/2 cup) to moisten to desired consistency. Serve beans with hot cooked rice. Top with cilantro, chopped chile peppers, tomatoes and additional chopped onion. Serve with lime wedges.TipsTips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.Originally appeared: Diabetic Living Magazine
Directions
In a large saucepan, combine the 4 cups water and the beans. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.Place beans in a 3-1/2- or 4-quart slow cooker. Add broth, chopped onion, bay leaves, chile peppers, garlic, cumin, lime peel, salt and black pepper.Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.Drain beans, reserving liquid. Discard bay leaves. Mash beans slightly. Stir in enough liquid (about 1/2 cup) to moisten to desired consistency. Serve beans with hot cooked rice. Top with cilantro, chopped chile peppers, tomatoes and additional chopped onion. Serve with lime wedges.TipsTips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
In a large saucepan, combine the 4 cups water and the beans. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
Place beans in a 3-1/2- or 4-quart slow cooker. Add broth, chopped onion, bay leaves, chile peppers, garlic, cumin, lime peel, salt and black pepper.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Drain beans, reserving liquid. Discard bay leaves. Mash beans slightly. Stir in enough liquid (about 1/2 cup) to moisten to desired consistency. Serve beans with hot cooked rice. Top with cilantro, chopped chile peppers, tomatoes and additional chopped onion. Serve with lime wedges.
Tips
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)266Calories2gFat50gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
