Ingredients
1
pound dried black beans (2 cups), sorted and rinsed
1
large onion, chopped (1 cup)
1
large bell pepper, chopped (1 1/2 cups)
5
cloves garlic, finely chopped
2
bay leaves
1
can (14 1/2 ounces) diced tomatoes, undrained
5
cups water
2
tablespoons olive or vegetable oil
4
teaspoons ground cumin
2
teaspoons finely chopped jalapeño chili
1
teaspoon salt
3
cups hot cooked rice, for serving
Preparation
Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker.
Cover and cook on high heat setting 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves.
Serve beans over rice.
