Beans And Rice With Cumin Crock Pot Recipes

SLOW COOKER MEXICAN BLACK BEANS AND RICE

Steps:

• Place beans, rice, water, salsa, bay leaf, cumin, and garlic salt in the slow cooker.
• Cover and cook on LOW for 3-5 hours.
• Add in salt and pepper to taste and lime juice to taste. Add in additional salsa to brighten it up, if needed.

SLOW COOKER RICE AND BEANS

Steps:

• Add rinsed and drained beans, rice, water, salsa, cumin, taco seasoning, garlic powder, chili powder, onion powder, salt and pepper to the slow cooker.
• Cover and cook on LOW for 3-5 hours.
• Check after 3 hours, stir and if needed add 1/4 cup of water more.
• Once ready, stir in lime zest.
• Top with homemade or store-bought Pico de Gallo and serve in bowls, topped with sour cream, avocado and extra Pico de Gallo.
• Or serve as a burrito filling!
• Enjoy!

SLOW COOKER RED BEANS AND RICE

Steps:

• In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
• Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.

CUMIN RICE AND BEANS

Steps:

• In a medium saucepan with a tight-fitting lid, bring 1 1/2 cups salted water and cumin to a boil. Add rice; cover, and reduce to a simmer. Cook 15 minutes; remove pan from heat, and add beans. Cover, and let stand 1 minute. Fluff rice with a fork.

SLOW-COOKER BLACK BEANS AND RICE

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
• Cover; cook on High heat setting 6 to 8 hours.
• Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW COOKER RED BEANS AND RICE

Steps:

• Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.

BLACK BEANS 'N' RICE (STOVE-TOP OR CROCK POT)

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.
• Bring to a boil; for 2 minutes.
• Remove from the heat; cover and let stand for 1 hour.
• Drain and rinse beans, discarding liquid.
• Return to the pan.
• Add 7 cups water, ham, garlic, pepper, cumin,.
• salt, bay leaf and liquid smoke if desired. Bring to a boil.
• Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
• Meanwhile, in a saucepan, bring broth and rice to a boil.
• Reduce heat; cover and simmer for 20 minutes or until rice is tender.
• Just before serving, discard bay leaf from bean mixture; add vinegar and oil.
• Serve over rice.
• Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.
• Yield: 12 servings.
• **NOTE**.
• I always have water left in the beans; serve with a slotted spoon or drain beans and place over rice on a serving plate.