Crock Pot Cuban Black Beans and Rice
This crock pot Cuban black beans and rice dish is perfect for long days when you just want to go home, relax, and have dinner waiting on you.
Ingredients
- 1 Pound dried black beans
- 2 Tablespoons olive oil
- 8 Ounces slab bacon (cut into 1/2 inch slices)
- 1 large onion (chopped)
- 1 tablespoon minced garlic
- 1 large tomato (chopped)
- 1 teaspoon ground cumin
- A pinch of cayenne pepper
- 2 bay leaves
- 8 Cups chicken broth (or water)
- 4 Ounces chorizo sausages
- 1 smoked ham hock
- 1 tablespoon dark brown sugar (packed)
- 1 tablespoon fresh lime juice
- cooked rice
Optional
- toppings: lime slices, black olive, hot sauce, diced onions, cilantro, shredded cheese, sour cream, and/or scallions
Directions
|
Step 1
|
| Add dried beans to the crockpot. |
|
Step 2
|
| Heat the oil in a large skillet over medium-low heat. Add the bacon and cook until fat is rendered, 3 to 4 minutes. Add the onion, garlic, and tomato. Cook another 10 minutes to wilt the vegetables. Transfer contents to the crockpot using a rubber spatula. |
|
Step 3
|
| Add the cumin, cayenne pepper, bay leaves, chicken broth, chorizo, ham hock, and brown sugar. Place lid on crock pot and turn to high setting and cook for 4-5 hours or turn to low setting and cook for 8-10 hours. |
|
Step 4
|
| Remove the ham hock and let stand until cool enough to handle. Shred any meat from the bone and return the meat to the beans. |
|
Step 5
|
| Before serving, stir in the lime juice. Serve the beans over rice and serve with desired toppings. Enjoy! |
Print recipe