Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.