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The Mexican dish is the perfect classic side dish for dinner.
Preparation time: 15 minutes
Cooking time: 6 hours
Servings: 6
Ingredients:
2 cups dried black beans, sorted then rinsed
3 cups hot cooked rice
5 garlic cloves, finely diced
1 cup chopped onion
1½ cups chopped bell pepper
2 dried bay leaves
1 (14.5 oz) canned organic chopped tomatoes, don’t drain
5 cups water
2 tbsp veggie or olive oil
4 tsp ground cumin
2 tsp finely chopped jalapeño chilies
1 tsp salt
Directions:
1. Mix all the ingredients except rice in a 3½ to 6 qt slow cooker.
2. Cover the slow cooker then cook on high heat setting for 6 to 8 hours.
3. Take out the bay leaves. Serve beans over rice.
Note: If your slow cooker stands only on a heated base, follow the manufacturer’s instructions for ingredients layering and choosing heat temperature.
