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Slow Cooker Frijoles Negros with Rice

Prep: 30 minutes • Slow Cook: 4-1/2 hours • Serves: 8

1 bag (16 ounces) dried black beans
1 can (4 ounces) Schnucks diced mild green chiles
1 carton (32 ounces) reduced-sodium chicken broth (4 cups)
1 packet (1.25 ounces) Schnucks taco seasoning mix
4 garlic cloves, crushed with press
1 medium red onion, chopped (about 1 cup)
2 cups long-grain white rice
1 lime
1/4 cup chopped fresh cilantro leaves plus additional for garnish (optional)

1. In colander, rinse beans with cold water; discard any shriveled beans. In large saucepot, add beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat to medium-low; cover and cook 25 minutes, stirring occasionally. Drain beans.

2. In 5- to 6-quart slow cooker, combine beans, undrained chiles, broth, taco seasoning, garlic and onion. Cover with lid and cook on high 4-1/2 to 5 hours or on low 9 to 10 hours or until beans are tender.

3. Meanwhile, prepare rice as label directs.

4. Just before serving, from lime, squeeze 1 tablespoon juice. Stir cilantro and lime juice into beans. Serve beans over rice sprinkled with additional cilantro, if desired. Makes about 7 cups beans and 4 cups rice.

Each serving: about 386 calories, 1 g total fat (1 g saturated), 0 mg cholesterol, 351 mg sodium, 76 g carbohydrate, 10 g fiber, 18 g protein

Cook’s Wisdom

Beans may be soaked overnight instead of precooking in step 1. In large bowl, add beans and enough cold water to cover by 2 inches. Let beans stand at room temperature overnight; rinse with cool water and drain.