Cuban Black Beans and Rice

1 pound dried black beans (2 cups), sorted and rinsed
1 large onion, chopped
1 large bell pepper, chopped
5 cloves garlic, finely chopped
2 bay leaves
1 can (14 1/2 oz) diced tomatoes, undrained
5 cups water
2 tablespoons oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeno
1 teaspoon salt
3 cups hot cooked rice for serving

Mix all ingredients except rice in a 3 1/2 to 6 quart slow cooker.

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

Serve over the rice.

Number of Servings: 6

Recipe submitted by SparkPeople user DEBRENE.