Prep Time: 20 minutes
Cooking Time: HIGH 6 – 8 hours

2 - cups dried black beans, sorted and rinsed
1 - large onion, chopped
1 - large bell pepper, chopped
5 - garlic cloves, finely chopped
2 - dried bay leaves
1 - can (14-1/2 ounces) diced tomatoes, undrained
5 - cups water
2 - Tablespoons olive or vegetable oil
4 - teaspoons ground cumin
2 - teaspoons finely chopped Jalapeño chilies
1 - teaspoon salt
3 - cups hot cooked rice

• In 3-1/2- to 6-quart slow cooker, mix black beans, onion, bell pepper, garlic, bay leaves, tomatoes, water, oil, cumin, jalapeno, and salt.
  
• 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.
  
• Serve beans over rice.