Rice and bean dishes like this one are extremely popular throughout Latin America!
Easy Serves
SKILL LEVEL 6 to 8 servings
6 cups water (for soaking beans)
2 cups dried black beans
1/4 cup Mazola® Corn Oil
1-1/2 cups diced onions
1 poblano OR pasilla chili pepper, seeded and diced
1 serrano chile, seeded and minced, optional
3 tablespoons Chicken Flavor Bouillon
1 tablespoon minced fresh garlic
5 cups water
1 teaspoon leaf oregano
1 whole bay leaves
1 sprig fresh epazote, optional
1/4 cup fresh minced cilantro
4 cups cooked rice
Bring 6 cups water and beans to a boil in a 4-quart saucepan over medium-high heat; boil 2 minutes. Remove from heat; cover and let stand for 1 hour.  (OR, beans may be soaked at room temperature overnight). 

Drain beans and place in 6-quart slow cooker. 

Heat oil in large skillet over medium heat.  Add onions and peppers; sauté for 2 to 3 minutes or until soft.  Stir in bouillon powder and garlic; heat for 1 minute.  Remove from heat and add to slow cooker. 

Stir in 4 cups water, oregano, bay leaf and epazote.  Cover and slow cook on HIGH for 10 to 12 hours or until beans are tender.  Remove lid; stir in cilantro.  Serve immediately over hot rice. 
Total Time
Soak Time for Beans 1 to 8 hours
Cook Time 5 minutes
Slow Cooker Time 10 to 12 hours on HIGH
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
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Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
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Calcium   mg
Iron / Fer   mg

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