This is very flavorful and easy. I usually add some goya sazon seasoning and a little extra cumin

https://braziliankitchenabroad.com/slow-cooker-black-beans-brazilian-style/

Anonymous wrote:I'd add garlic, green bell peppers, chili powder, and cumin. And don't forget to salt to taste at the end, salt really helps highlight the other flavors.

If you can cook dried beans instead of using canned beans, cooking the beans with seasonings really makes them more flavorful.

Dried beans need to be soaked overnight with a dash of baking soda, rinsed in the morning, then pressure cooked with some water to get the softness. Otherwise you will be tooting all your beans. That is why I prefer the canned beans.

Do you want one dish that has both rice and beans or do you want a bean recipe and a rice recipe?

I normally will make red, kidney, pinto, black eyed peas, navy, black, chickpeas with the same recipe -

Fry chopped onions with cumin, black pepper, bay leaf, add ginger-garlic paste and fry some more, add deseeded slit green chillies and give a stir, add chopped tomatoes and keep stirring until the tomatoes become mushy. Add salt, turmeric, paprika and the canned beans. Stir well, add 1/2 cup water... stir and let it come to a boil. Then let simmer until the beans absorb the flavors and are nicely tender.

If there is too much liquid you can mash some of the beans so the liquid thickens. Garnish with chopped cilantro if you wish. Remove the bay leaf.

Rice - wash rice three times, fry onions and 1/4 tsp of cumin, add the washed rice in the pot, stir. Add salt, frozen peas, corn, carrots mixture. and a pinch of turmeric for color. Add the appropriate amount of water to cook the rice. Garnish with fried nuts and fried raisins if you want.

Love this recipe for Cuban rice and beans - moros y cristianos.

1 1/2 cups long-grain white rice
2 tbs. olive oil, for sauteing
1 1/4 cups white onion, diced
1 1/4 cups green peppers, very small dice
2 garlic cloves, crushed and chopped
1/4 cup sofrito (I like Goya brand)
1/4 teaspoon tomato paste
2 15-ounce cans of canned Goya black beans
1/2 teaspoon dried oregano
1 1/2 teaspoons ground cumin
1 small bay leaf
2 1/4 cups chicken stock
Salt and pepper

Rinse the rice with cold water until the water runs clear.

Heat the olive oil and saute the onion and green pepper until tender. Add the garlic and sofrito and saute another 1 to 2 minutes. Add the tomato paste, black beans, oregano, cumin and bay leaf. Cook for about 5 minutes, stirring gently.

Add the chicken stock and the rinsed rice. Season with plenty of salt.

Bring to a boil, reduce heat to low, cover and cook for about 20 to 30 minutes, or until rice is fully cooked.

Anonymous wrote:

Anonymous wrote:Use pimenton (smoked paprika), after you brown onion and garlic in olive oil add a tsp of pimenton and tsp of cumin, stir into the oil to bloom for a minute or two. Then add two cans of beans. Either red or black. For red beans, I like to add oregano and red bell pepper. A bay leaf if good to add too.

Yes, smoked paprika! I love this recipe—so easy, too:

https://benandbirdy.blogspot.com/2005/09/dinner-beans.html

Is this a blog/recipe from Catherine Newman?? (those are her kids’ names) I had no idea she had a blog!