• 1 pound dried black beans (2 cups), sorted and rinsed
• 1 large onion, chopped (1 cup)
• 1 large bell pepper, chopped (1 1/2 cups)
• 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 
• 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.