2 cups Dry Black Beans (uncooked)
1 White Onion (diced)
1 1/2 cups Diced Tomatoes (fresh or canned)
1 tbsp Cumin
1 tsp Sea Salt
2 tbsps Extra Virgin Olive Oil
5 cups Water
2 Bay Leaf (optional)
3 cups Jasmine Rice (dry)
Add all ingredients except rice into the slow cooker and cook on high for 6 to 8 hours. Cook the rice according to the instructions on the package.
Remove bay leaves from the slow cooker, and serve the beans over rice. Enjoy!
More Toppings, Add diced tomatoes, red onion, bell pepper, hard-boiled eggs, cilantro, mint, sour cream or Greek Yogurt to your bowl of black beans and rice.
Leftovers, Refrigerate within 2 hours of cooking in an air-tight container up to 3 to 5 days, or freeze up to 8 months.
Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
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