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Black Beans & Rice

Delicious. Nutritious. Easy. Serve the beans over basmati or long-grained rice. The beans are just a little spicy. Of course, you can cook the beans in a pot on the stove if you don't have a crockpot. 

1 lb. dried black beans 
1 quart vegetable or chicken stock 
1 16 oz. tub spicy salsa from the deli 
salt to taste 
Steamed Rice

SUGGESTED TOPPINGS:
chopped fresh cilantro 
fresh lime wedges 
Tabasco or your favorite hot sauce 
chopped jalapenos 
chopped onion grated cheese 

Soak beans overnight. Rinse and drain. Place in crockpot with one quart of stock. Cook on high for 4-6 hours, or on low all day, until beans are tender, but not mushy. About 30 minutes before serving, stir in the salsa and salt to taste. Serve over hot rice. Top with cilantro, limes, hot sauce, chilies and onion if desired.

Serves 8, with rice.