2 cups Dried black beans
1 Large onion
1 Large bell pepper
5 Garlic cloves
2 Dried bay leaves
1 (14 1/2 ounce) can Diced tomatoes
5 cups Water
2 tablespoons Olive or vegetable oil
4 teaspoons Ground cumin
2 teaspoons Jalapenos
1 teaspoon Salt
3 cups Hot cooked rice

1 In a 3 1/2 to 6 quart slow cooker, mix black beans, onions, bell pepper, garlic, bay leaves, tomatoes, water, oil, cumin, jalapeno, and salt.

2 Cover and cook on high heat for 6-8 hours or until beans are tender and most of the liquid is absorbed.

3 Remove bay leaves. Serve over rice.

Calories 1703

Total Fat 75.1 g

Saturated Fat 28.5 g

Cholesterol 484.2 mg

Sodium 384.5 mg

Total Carbohydrates 73 g

Dietary Fiber 33 g

Sugars 7.5 g

Protein 169.9 g