Tender red beans go from tame to sassy when mixed with cumin in these Red Beans over Spanish Rice. Slice up lime wedges to serve on the side: A spritz of citrus is a nice twist.

Source: Better Homes and Gardens


Recipe Summary

25 mins
10 hrs Low or High 5 hours
1 hr
Max Servings:


Ingredient Checklist


Instructions Checklist
  • Rinse beans. In a large saucepan combine dry beans and the 5 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 5 cups of the water in saucepan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.

Instructions Checklist
  • Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the prepared cooker place beans, remaining 4 cups water, onion, garlic, and cumin.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5-1/2 hours. Prepare the rice mix according to package directions. Remove beans from cooker using a slotted spoon. Serve beans over cooked rice. If desired, spoon some of the cooking liquid from the cooker over each serving and squeeze lime juice over beans and rice. Makes 6 to 8 servings.

Nutrition Facts

344 calories; total fat 1g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 450mg; potassium 768mg; carbohydrates 68g; fiber 17g; sugar 6g; protein 19g; vitamin a 292IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 165mcg; vitamin b12 0mcg; calcium 172mg; iron 6mg.