1 lb 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 bay leaves
1 can (14 1/2 oz) diced tomatoes, undrained
5 cups water
2 tbsp olive oil
4 tsp cumin
2 tsp finely chopped jalapeno chili (I left this out)
1 tsp salt
3 cups hot cooked rice, for serving
1. Mix all ingredients except rice in 3 1/2 to 6 quart slow cooker.
2. 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.
3. Serve beans over rice.
I halved this recipe and there was stil A LOT! 1 cup of dried beans goes a LONG way, let me tell ya! I have never made dried beans before, I always buy the cans. So I was excited that this recipe called for dried beans and they weren’t required to be soaked for several hours like so many other recipes call for. It was just about as easy as anything. It cooked faster than 6-8 hours on high. It was about 5 hours for me. I served the beans over rice and added some sour cream, salsa, and lime juice on top. 3 stars.
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