Cuban Black Beans and Rice

[Guest guest]

Cuban Black Beans and Rice

Source: bettycrocker.com

 

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 cloves garlic -- finely chopped

2 dried bay leaves

1 - 14.5 oz can diced tomatoes -- undrained

5 cups water

2 tablespoons olive or vegetable oil

4 teaspoons ground cumin

2 teaspoons finely chopped jalapeño chili

1 teaspoon salt

3 cups hot cooked rice

 

Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker. 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.

 

Serve beans over rice.

 

~ Pray for Peace ~

http://www.Christian-Vegan-Cooking