Slow Cooker Cuban Black Beans and Rice

By doroalry

from Betty Crocker online

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

Step 1

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.