Sweet Chilean Lime Laced Black Beans & Rice - Crock Pot

"While in search of a vegetarian black bean and rice recipe I happen upon several appealing recipes that included ingredients I found inticing and many that did that not. That being said, I took a little here and there from fellow recipezaar chefs, added a dash of a my own from time to time and created...FLAVA!! This dish is quite versatile. It's sweet, spicy and tart all in one. It's lovely by itself, topped w/pepperjack cheese, tucked into a burrito or thrown in to a crockpot I suppose. Enjoy my friends!"
 
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photo by Tallie in Pacific NW photo by Tallie in Pacific NW
photo by Tallie in Pacific NW
photo by Tallie in Pacific NW photo by Tallie in Pacific NW
photo by Tallie in Pacific NW photo by Tallie in Pacific NW
photo by Tallie in Pacific NW photo by Tallie in Pacific NW
Ready In:
3hrs 20mins
Ingredients:
16
Yields:
2 cups
Serves:
10
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ingredients

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directions

  • In a large soup pot bring 6 cups of water to a boil. Add 6 bouillion cubes and allow them to dissolve. Reserve 2 cups of water and 2 bouillion cubes for later use.
  • Add the black beans and diced green bell pepper. Bring to a boil. Allow beans and pepper to simmer, covered for 1 hour. Cook and stir throughout.
  • Prepare sofrito; by placing halved green bell pepper, quartered onions, garlic, oregano, cumin, bay leaf, black pepper and reserved 2 cups water/bouillion cubes in a blender. Blend on low until the mixture is smooth. Add the sofrito to the the large pot of beans and rice simmering. Bring to a roaring boil. Reduce heat to simmer. Cook and stir blending flavors for 1 hour.
  • Add salt, as needed, sparkling wine (slowly), red wine vinegar, lime juice and sugar. Continue to simmer, covered for 1 hour, allowing spices to blend. Stir on occasion. Mixture will thicken somewhat.
  • Bring mixture to boil. Stir in 3 cups instant white rice. Simmer for 10 minutes. Stir. SERVE!

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Reviews

  1. My daughter's Girl Scout troop is made this dish this afternoon as a test for their International Festival next week (their country is Chile). The girls made it and I loved it! They did leave out the spumante and used Minute Rice for convenience. But even with those 2 changes, it is delicious.
     
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RECIPE SUBMITTED BY

My favorite cookbook is the ever trusted Better Homes and Gardens Cook Book stuffed in the shelves in of every womans kitchen for nearly 100yrs. I borrowed it from a friend-needless to say, I kept the cookbook and ditched the friend! LOL Baking is NOT my forte, however, after 20yrs in the torture chamber, I'm proud to say that I CAN bake a mean chocolate chip cookie and some fabulous breads during the holidays! Anything more than that & you're on your on for sure. My most popular dish w/the family is my Southern Potato Soup recipe. It is a family recipe. Please enjoy it's comfort in the Winter months.
 
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