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
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.