I think I’m finally onto something with the Cuban style black beans. This turned out really good. And it was even better topped with some cheddar cheese and avocado. I used white rice because I had a bunch given to me along with a rice cooker. Boy, are rice cookers easy.
I’m still going to play with the spices and might add a bit of chili powder or chopped jalapenos next time to give it a little kick. My kids loved it and my daughter was able to make a burrito with the beans. Her favorite meal.
This is adapted from this Betty Crocker recipe.
- 1 green bell pepper
- 1 large onion
- 6 garlic cloves
- 2 cups dried black beans
- 2 TBS olive oil
- 1 tsp salt
- 2 dried bay leaves
- 4 tsp cumin
- 4 cups of water
- Soak 2 cups of dried black beans overnight (covered by 2 inches of water).
- In the morning dump the water and rinse the beans, sorting through and tossing the undesirable beans.
- Finely chop the bell pepper, onion and garlic using a food processor.
- Mix all the ingredients in a 4 quart slow cooker on low for 8 hours.
- Serve over rice and (optional) top with avocado slices, cheddar cheese and tomatoes.
For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love