Cuban Rice and Beans

Cuban Rice and Beans
Courtesy of our free Healthy Crockpot Recipes Newsletter

1 lb dried black bean, sorted and rinsed
1 large onion, chopped
1 large bell pepper, chopped
5 cloves garlic, finely chopped
2 bay leaves
1 14.5-oz can diced tomatoes, undrained
5 cups water2 Tbs olive oil
4 Tbs ground cumin (optional)
1 finely chopped jalapeno
1 tsp salt
3 cups hot cooked rice, for serving

Soak beans overnight and discard soak water. Combine all ingredients except rice in crockpot and cook on low for 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves. Serve beans over rice.