Cuban Beans and Rice

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READY IN: 5hrs 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sort and wash beans and place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
  • In crock pot, combine beans, 2 cups water, vegetable broth, onion, bell pepper, olive oil, salt, fennel seeds, cilantro, cumin, and oregano.
  • Cover and cook on high for 5 hours or until vegetables are tender.
  • Stir in vinegar and tomatoes.
  • Serve over rice.
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