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.




  • 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.

  • 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.

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