Slow Cooker Black Beans and Rice
The perfect way to feed a crowd or a large family!
Servings: 4 servings
- 1 cup black beans
- 1 Tbsp olive oil
- 1 cup brown rice
- 2 garlic cloves, crushed
- 15 oz can diced tomatoes
- 1 tsp 1 tsp ground cumin
- 3 corn cobs
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!)
Soak beans overnight in water. In the morning, drain and rinse.
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.
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.
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!