Spicy Black Beans and Tomatoes |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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Ingredients:
2 cups dried black beans |
1 (15 ounce) can diced tomatoes, undrained |
4 garlic cloves, roughly chopped |
1/2 tablespoon cumin |
1 medium jalapeno, diced and seeded |
salt |
5 cups water |
Directions:
1. Sort through your beans to remove any stones or damaged beans. Rinse the beans well to remove any dust. Place the beans in the slow cooker.
2. Add to the slow cooker the diced tomatoes (including juices), garlic, jalapeno, and cumin. Add 5 cups of water, secure the lid and set the heat to high. Let cook for 4 hours.
3. After four hours open the slow cooker and check the beans to make sure they are tender. They should be fully cooked at this point but if they aren't, simply cook them longer and check again after a couple hours. Season the beans with salt (usually about 1/2 tsp).
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