Cuban Style Slow Cooker Beans with Quinoa and Salad

I’ve been wanting to make some slow cooker black beans for a while now, and I’m glad I finally got around to eat. Beans are one of my favorite foods and black beans have a low fat content, plus high fiber and protein content; not to mention they’re delicious!  

Ingredients
Ingredients (For Beans):

2 Cups Dried Black Beans

1 14.5oz. Can of Diced Tomatoes

1 large White Onion

5 Cloves Garlic, Minced

2-3 tsp. Minced Jalapeño (I used jarred jalapeños, plus 1 Tbsp. of the juice)

3 Tbsp. Olive Oil

1 Tbsp. Ground Cumin

1/3 tsp. Cayenne Pepper

1 tsp. Sea Salt

2 Bay Leaves

4 Cups of Water

Recommended: One bell pepper (I didn’t have any on hand)

Directions:

Mix all ingredients in a 3-5 Qt Slow cooker/Crock Pot and stir to combine evenly. Set crock pot on high for 6-8 hours, it can be more if you just leave it on while at work, etc. Serve over cooked Quinoa or any type of seed/grain/rice, quinoa is just what I had on hand.

Serving suggestions: You can used this beans in a burrito (like my boyfriend did), a la carte with rice, or mixed with grilled peppers and onions. I ate mine with a light salad of greens, bell pepper, tomato, and avocado. Yum!

Fork o' Beans

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