Recipe for Cuban Black Beans and Rice 
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Yield:
6
Ingredients:
Amount Ingredient
1 lb dried black beans - (2 cups) sorted, rinsed
1 lrg onion chopped
1 lrg bell pepper chopped
5 x garlic cloves finely chopped
2 x dried bay leaves
1 can diced tomatoes - (14 1/2 oz) undrained
5 cup water
2 tbl olive or vegetable oil
4 tsp ground cumin
2 tsp finely-chopped jalapeno chili
1 tsp salt
Instructions:
Instructions: Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker. 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.

This recipe yields 6 servings.

Comments: Serve along with bowls of chopped red onion, hard-cooked eggs and chopped fresh cilantro to sprinkle on top for a traditional black bean and rice dish.

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