Name: Slow-Cooker Black Beans and Rice
Prep time: 20 min
Total time: 6 h 20 min
Yield: 1
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) Muir Glen™ organic 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

Slow-Cooker Black Beans and Rice

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Prep Time:
20 minutes

Total Time:
6 hours 20 minutes

Easy slow cooker black beans and rice bursting with traditional spices and seasonings.

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) Muir Glen™ organic 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

Instructions:

Combine all ingredients in a 3 1/2- to 6-quart slow cooker, excluding the rice.
Cover and cook on High heat for 6 to 8 hours.
Discard bay leaves and plate beans over fluffy rice. Note: For best results, use a slow cooker with heating elements on the side and bottom, not on the base only. Follow the manufacturer's instructions for layering and temperature settings if using a different type of slow cooker.

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