Slow Cooker Recipe
- Rinse beans under cold running water and drain. Place in the slow cooker and cover with 3 inches of water. Soak for 6 hours or overnight.
- Drain beans and add to cooker. Finely chop onion, bell pepper and jalapeno. Add to cooker with cumin, bay leaf, diced tomatoes and water to cover.
- Cover and cook on high for 4 to 6 hours. Check beans at 3 hours. Keep beans covered with liquid during cooking. When done, they will be tender and hold their shape.
- Remove bay leaf, add vinegar, and season to taste with salt. Serve hot, garnish with cilantro.
Recipe and image from our e-book Hearty Slow Cooker Recipes