Prep Time: 10 minutes
Cook Time: High 4 to 6 hours; Low 8 to 10 hours
Makes 10 servings
2 cups black beans
1 can (14.5 ounces) diced tomatoes
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
11/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 bay leaf
5 cups water
2 tablespoons red wine vinegar
1. Combine the beans, tomatoes, onion, bell pepper, garlic, salt, cumin, oregano, bay leaf, and water in a 6- to 7-quart slow cooker.
2. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours.
3. Stir in the vinegar.
Per serving: 226 calories, 9 g protein, 28 g carbohydrates, 1 g fat, 0 g saturated fat, 7 g fiber, 448 mg sodium