Ingredients
1
lb dried black beans (2 cups), sorted, rinsed
1
large onion, chopped (1 cup)
1
large bell pepper, chopped (1 1/2 cups)
5
cloves garlic, finely chopped
2
dried bay leaves
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
5
cups water
2
tablespoons olive or vegetable oil
4
teaspoons ground cumin
2
teaspoons finely chopped jalapeño chilies
1
teaspoon salt
3
cups hot cooked rice
Preparation
In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
Cover; cook on High heat setting 6 to 8 hours.
Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
