How To make Crockpot Black Beans & Rice

EASY rice and beans #ricecookerrecipe

@melissajorealrecipes



My rice cooker:

Black Beans with Cilantro-Lime Brown Rice and Pickled Onions

***RECIPE, MAKES 10-12 PORTIONS***

For the beans:

1 lb dried black beans
1 onion
1 bell pepper
2 jalapeño peppers
2-3 tablespoons ground cumin
2-3 tablespoons dried oregano
1 tablespoon garlic powder
2 tablespoons rice wine vinegar
2 tablespoons sugar
salt
pepper
olive oil
water
lime wedges for garnish

For the brown rice:

1 lb dried brown rice
5 cups water
1.5 teaspoons salt
juice of two limes
cilantro to taste
olive oil

For the pickled onions:

1 red onion
1/2 cup rice wine vinegar
2 tablespoons sugar

The night before you want to eat, put the beans in a large bowl and cover them with at least a few inches of water to soak.

Start the pickles by thinly slicing the red onion. Dissolve the sugar into the vinegar in a bowl that isn't made out of aluminum. Toss the onions in the pickling liquid. Cover and refrigerate. Stir them when you wake up in the morning.

The next day, start the beans by chopping up the onion and peppers and cooking them in olive oil in a big pot until they start to soften. Drain the beans and discard the soaking water. Add them to the pot along with enough fresh water to cover by an inch. Put in the oregano, cumin, pepper, garlic powder, vinegar and sugar. Don't put in the salt yet. Simmer the pot for two hours, or until the beans are soft, stirring occasionally. Put in additional water if the beans ever stop being submerged.

As soon as you've got the beans simmering, start the rice by toasting the grains in a little olive oil in a hot pot for a minute or until the rice smells nutty. Add the water and salt. Bring to a boil, then cover and reduce to a simmer. Cook for about an hour, or until the water is absorbed. Juice in the limes, add as much chopped cilantro as you want, and stir it in. Leave the rice to rest on a warm setting for an hour or until the beans are ready.

When the beans are soft, add salt to taste, and maybe some more vinegar or sugar. Turn off the heat and let them cool at least 15 minutes to allow the liquid to thicken.

Put some rice on a plate, some beans on the rice, some onions and additional cilantro on the side with a lime wedge.

NOTE: This is a re-upload. In the original version of this video, I mentioned how rice contains the amino acid methionine, which beans lack. I knew that protein combining was not as important as previously thought, but I didn't know how thoroughly the necessity of it had been debunked, so I removed that section of the video. The Wikipedia article on protein combining has a well-cited section on this topic:

MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

How To Cook Black Beans In An Instant Pot #instantpot

Let's make some Instant Pot Black Beans! #instantpot #vegan #beans

How to Make Cuban Black Beans in a Crockpot! An Easy, Healthy, Dinner Recipe!

Learn how to make this easy, healthy delicious Cuban Black Bean recipe in a crockpot or slow cooker! Karen Breyer will show you step-by-step how easy it is to make this healthy crockpot bean recipe! If you following a vegan diet and are looking for new crockpot or slow cooker recipes you will love how easy and delicious this Cuban Black Bean recipe is! If you are looking for new healthy meals this recipe is perfect!

Cooking black beans is very easy in a crockpot or slow cooker. These Cuban Black Beans are the best over rice, couscous or quinoa. If you have been looking for healthy black bean recipes I think this will be your favorite recipe. If you like black bean soup, I expect you will also love this Cuban Black Bean Recipe! Try this easy, healthy, delicious Cuban Black Bean recipe today!

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PRINT RECIPE for Crockpot Cuban Black Beans:

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If you liked this delicious recipe, you may also like these easy, healthy recipes:

Puerto Rican Style Beans


Southwestern Bean Chili


How to Make Southwestern Soup in a Crockpot




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Watch: How to Make Cuban Black Beans in a Crockpot

The Best Mexican Rice and Beans You’ll Ever Make | Epicurious 101

In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make rich, creamy, and flavorful rice and beans–a classic Mexican side dish.

Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: JC Scruggs; Micah Phillips
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell

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THE BEST RED BEANS AND RICE | QUICK AND EASY 30 MINUTE RECIPE | NO SOAKING

What if I told you that you can have the same authentic delicious flavor of Red Beans and Rice, but in less time and without the soaked bean hassle?? You can have it all with this 30 minute recipe of my red beans and rice. This one is a must try and makes the perfect weeknight meal!! Let me know what you think!

#redbeans #redbeansandrice #cajunstyleredbeans
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MUSIC ATTRIBUTES:

Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle

Soundtrack: Sunny Morning
Artist: Bruno E.

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FULL LIST OF INGREDIENTS:

Serves: 4 Prep Time: 10 Mins Cook Time: 20 Mins

- 1 Lb Smoked Sausage, Cut into rounds.
- 2 to 3 Cans of RED Beans, 15-15.5oz (1 Drained, 1 Not Drained)
- 2.5 Cups Chicken Broth
- 1/2 Bell Pepper, Chopped ( I used 1/4 Red + 1/4 Green)
- 1/2 Cup Onion, Chopped
- 1/4 Cup Chopped Celery
- 1 Tsp Minced Garlic
- 1 to 2 Bay Leaves
- 1/4 Tsp Dried Thyme or 2 Sprigs of Fresh Thyme
- Pinch of Dried Oregano (Less than 1/4)
- 1 Tsp Better Than Bouillion Chicken Base OR Cajun Seasoning
- 1 Tsp Black Pepper
- 1/2 Tsp Cayenne Pepper
- 1 Tbsp Hot Sauce (optional)
- Scallions for Garnish