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 garlic cloves, finely chopped 2 dried 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 jalapeсo chilies 1 teaspoon salt 3 cups hot cooked rice
Directions:1.Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker. 2.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. 3.Serve beans over rice. |