Red Beans over Spanish Rice

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.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 10 hrs Low or High 5 hours
  • Stand: 1 hr

Red Beans over Spanish Rice

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4.0 by 1 people

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Directions

  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts (Red Beans over Spanish Rice)

  • Per serving:
  • 344 kcal ,
  • 1 g fat
  • 450 mg sodium ,
  • 68 g carb. ,
  • 17 g fiber ,
  • 6 g sugar ,
  • 19 g pro.
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