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Vegan Caribbean Recipes
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Cuban Black Beans and Rice
From: Lanae Peterson

Yummy, inexpensive and makes tons!


  • 1 lb dried black beans, sorted and rinsed
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 5 cloves garlic, finely chopped
  • 2 bay leaves
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 5 cups water
  • 2 tablespoons olive oil
  • 4 tablespoons ground cumin (optional)
  • 1 finely chopped jalapeno
  • 1 teaspoon salt
  • 3 cups hot cooked rice, for serving

Soak beans overnight.

Combine all ingredients except rice in slow cooker 6 to 8 hours or until beans are tender and most of the liquid is absorbed.

Remove bay leaves.

Serve beans over rice.