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Prevea Health

Red beans over Spanish rice



  • 2 cups dry red beans or dry kidney beans
  • 5 cups cold water
  • 1 tablespoon vegetable oil
  • 3/4 pound boneless pork shoulder, cut into 1-inch pieces
  • 2 1/2 cups chopped onions
  • 6 garlic cloves, chopped
  • 1 tablespoon ground cumin
  • 4 cups water
  • 1 6-3/4 ounce package Spanish rice, cooked
  • Fresh jalapeno peppers, sliced


  1. Rinse beans; drain. In large saucepan, combine beans and 5 cups water; bring to a boil. Reduce heat and simmer 10 minutes.
  2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans. 
  3. Heat oil in skillet over medium-high heat. Cook pork in two batches; drain fat.
  4. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add beans, pork, onions, garlic and cumin. Pour in 4 cups water; stir.
  5. Cover; cook on low heat 10 to 11 hours.
  6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno. 



Nutritional Value:

Calories: 344
Fat: 1 g
Saturated Fat: 0 g
Carbohydrates: 68 g
Protein: 19 g
Fiber: 17 g
Source: Fitness Magazine