SWEET CHILEAN LIME LACED BLACK BEANS & RICE - CROCK POT

Sweet Chilean Lime Laced Black Beans & Rice - Crock Pot image

Provided by Tallie in Pacific NW

Time 3h20m

Yield 2 cups, 10 serving(s)

Number Of Ingredients 16

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4 (15 ounce) cans s&w black beans
2 green bell peppers, 1 halved and seeded-1 diced
8 cups water
8 chicken bouillon cubes
2 medium yellow onions, quartered
2 teaspoons garlic, bottled crushed
2 teaspoons dried oregano
2 teaspoons ground cumin
2 bay leaves
1 teaspoon black pepper
1/2 cup extra dry sparkling wine, champagne or 1/2 cup spumante
2 tablespoons red wine vinegar
1 1/2 tablespoons lime juice
2 tablespoons sugar
3 cups instant rice
salt

Steps:

In a large soup pot bring 6 cups of water to a boil. Add 6 bouillion cubes and allow them to dissolve. Reserve 2 cups of water and 2 bouillion cubes for later use.
Add the black beans and diced green bell pepper. Bring to a boil. Allow beans and pepper to simmer, covered for 1 hour. Cook and stir throughout.
Prepare sofrito; by placing halved green bell pepper, quartered onions, garlic, oregano, cumin, bay leaf, black pepper and reserved 2 cups water/bouillion cubes in a blender. Blend on low until the mixture is smooth. Add the sofrito to the the large pot of beans and rice simmering. Bring to a roaring boil. Reduce heat to simmer. Cook and stir blending flavors for 1 hour.
Add salt, as needed, sparkling wine (slowly), red wine vinegar, lime juice and sugar. Continue to simmer, covered for 1 hour, allowing spices to blend. Stir on occasion. Mixture will thicken somewhat.
Bring mixture to boil. Stir in 3 cups instant white rice. Simmer for 10 minutes. Stir. SERVE!