Categories: Vegetables- beans- peas

Ingredients

• 1 lb. dried black beans, sorted and rinsed
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 5 cloves garlic, minced
• 2 bay leaves
• 1 (14.5 oz.) can no-salt-added diced tomatoes, undrained
• 5 cups unsalted vegetables in broth or water
• 2 Tbsp. olive oil
• 4 tsp. cumin
• 1 Tbsp. seeded and finely chopped fresh jalapeno pepper
• 1 tsp. coarse salt
• Chopped red onion, chopped hard-boiled eggs, chopped fresh cilantro and reduced-fat sour cream for garnish

Directions

1. In a 4-quart or larger slow cooker, combine beans, onion, bell pepper, garlic, bay leaves, tomatoes with juice, broth or water, olive oil, cumin, jalapeno pepper and salt. Cover and cook on high 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves. Garnish as desired.

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