Spicy Black Beans and Rice

Chet's Crock


contributed to Chet's Crock by WilowSwan

  • 2 c dried black beans
  • 1 c chopped onion
  • 1 c chopped celery
  • 1 c chopped carrot
  • 1 medium yellow or green sweet pepper, chopped
  • 2 jalapenos, chopped
  • 4 cloves of garlic, minced
  • 1 tbs ground cumin
  • 1 tsp ground coriander
  • 1 tbs dried crushed thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 bay leaves
  • 5 cups veggie broth
  • 4 c hot cooked rice

1. Rinse beans, place in large saucepan. Add enough water to cover the beans by 2 inches. Bring to boiling and reduce heat. Simmer for 2 minutes. Remove from heat and let stand, covered, for 1 hour. (Or omit simmering and soak beans in cold water overnight in a covered pan.) Drain beans.

2. In a 3 1/2, 4 or 5 quart slow cooker, put in everything but the rice.

3. Cover, cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Discard bay leaves. If desired, mash beans slightly with a potato masher. Serve with hot cooked rice. Serves 8.


Fabulous crock pot recipes, tasty cookie recipes, and vegetarian, vegan, and healthy raw food recipes shared by a natural health food writer who loves to eat. Visit Chet at http://chetday.com/easyhealthyrecipes.htm

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