Cuban Black Beans and Rice
From: Lanae Peterson

Yummy, inexpensive and makes tons!

SERVES 12 1

• 1 lb dried black beans, sorted and rinsed
• 1 large onion, chopped
• 1 large bell pepper, chopped
• 5 cloves garlic, finely chopped
• 2 bay leaves
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 5 cups water
• 2 tablespoons olive oil
• 4 tablespoons ground cumin (optional)
• 1 finely chopped jalapeno
• 1 teaspoon salt
• 3 cups hot cooked rice, for serving

Soak beans overnight.

Combine all ingredients except rice in slow cooker 6 to 8 hours or until beans are tender and most of the liquid is absorbed.

Remove bay leaves.

Serve beans over rice.