Cuban Black Beans and Rice

Here is a crock pot black beans recipe that we both really liked.  I modified the original recipe to make it less spicy, substituting green chilies for Jalapenos.

Cuban Black Beans and Rice (serves 8)

(From Betty Crocker Vegetarian Cooking with modifications by me)

1 bag (16 oz) dried black beans

1 cup chopped onion

1 cup chopped bell pepper

1 T minced garlic

2 dried basil leaves

1 can (14.5 oz) diced tomatoes

5 cups water

2 T vegetable oil

1 T cumin

1 small can green chilies

1 t salt

3 cups hot cooked rice

1 cup grated cheddar cheese

In a 3-4 quart crock pot mix all the ingredients except the rice and cheese

Cover and cook on high for 6 hrs, or low for 8 hrs or more

Serve the beans over rice, top with cheese.

For a low-fat vegan variation, omit the oil, and grated cheddar cheese.  You can also substitute brown rice for white rice.