Slow Cooker Cuban Black Beans and Rice

 

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

• 1 In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
• 2 Cover; cook on High heat setting 6 to 8 hours.
• 3 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.