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Slow Cooker Black Beans and Rice

Posted By Erin, The $5 Dinner Mom On July 8, 2009 @ 6:26 pm In Beans,Dairy Free,GFCFSF,Gluten Free,Recipes,rice,Slow Cooker,vegetarian | 31 Comments

 

I {heart} rice and beans!  Mostly because they make SUCH cheap meals!  Even larger families or families with older children could make a meal with rice and beans that’s less than $5!  I encourage everyone to incroporate a rice and beans…or other vegetarian style meal into their weekly meal plan.  Just an easy way to save a few bucks each week!

I {heart} my slow cooker!  I really, really do!  Probably not quite as much as Steph {hearts} hers [5], but I do love it!

Here’s the sitch…whenever I’m making something “new” in the crockpot, I always stop to see if Steph (aka the Crockpot Lady) has made something similar…and what tips or tricks she might have!  So I stopped by here [6] this morning…because I’ve not made rice and beans in the slow cooker before…and of course, she had [7]!  I wanted to do black beans and rice with diced tomatoes…and her recipe was pretty similar!  I learned that the rice would cook faster than I thought, so I didn’t start this until just before lunch!

Here’s my version.

Slow Cooker Black Beans and Rice

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 4 to 6 hours

Ingredients

  • 1 cup black beans ($.40)
  • 1 Tbsp olive oil ($.10)
  • 1 cup brown rice ($.40)
  • 2 garlic cloves, crushed ($.10)
  • 1 15 oz. can diced tomatoes ($.59)
  • 1 tsp ground cumin ($.05)
  • Salt/Pepper
  • 3 corn cobs ($.51) On sale last week for $.17 an ear… And I bought 20 ears…thinking we’d eat them at the kebab party…but we didn’t, so now I’m stuck with a LOT of corn to eat!

Directions

  • Soak beans overnight in water. In the morning, drain and rinse. Cook soaked beans for an hour in a saucepan with at least 2 inches of water over the beans. (I prefer to cook my beans before adding them to the slow cooker. You can certainly cook them in the slow cooker…details here [8]!)
  • Place olive oil into slow cooker. Stir rice around in the olive oil. Add cooked black beans (substitute 2 15 oz. cans), diced tomatoes, garlic cloves, ground cumin, salt and pepper AND 2 cups of water. Set on high for 6 hours. I set mine for 6 hours because I used brown rice. If you use white rice, set it for 4 hours. This would be DELICIOUS topped with some Monterrey jack cheese…or even cheddar. Since we’re dairy-free, I didn’t…but think that would be delish!
  • Boil corn in large saucepan for 4-5 minutes. Serve with butter, if you like.
  • Serve Slow Cooker Black Beans and Rice with Corn Cobs.

Cost $2.19

(It doesn’t get much cheaper than that y’all!)


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[5] Steph {hearts} hers: http://www.blogger.com/profile/08618710485017373256

[6] here: http://crockpot365.blogspot.com

[7] she had: http://crockpot365.blogspot.com/2008/06/crockpot-beans-and-rice-recipe.html

[8] details here: http://crockpot365.blogspot.com/2008/10/cooking-dried-beans-in-crockpot.html

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