Back Cuban Black Beans And Rice Ingredients 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) organic diced tomatoes, undrained 5 cups water 2 tablespoons olive or vegetable oil 4 teaspoons ground cumin 2 teaspoons finely chopped jalapeņo chilies 1 teaspoon salt 3 cups hot cooked rice Directions 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. Back