Cuban Beans and Rice

Cuban Beans and RiceServes 8
1 can of Black beans
1 large onion -- chopped
1 bell pepper -- chopped
6 cloves garlic -- crushed
1 (14 oz.) can diced tomatoes -- undrained
2 tablespoons olive oil
5 teaspoons cumin
2 teaspoons jalapeno chili pepper -- finely chopped (optional)

Mix all ingredients together in a crock pot. Cover and cook on high for 6 to 8 hours or until beans are tender and most of the liquid is absorbed. I used canned beans so you don't have to do this in the crockpot. If you want to use the crockpot you can use a pound of beans and the necessary water instead. I prefer the fast method. ; ) I also add sliced kielbasa sausage.

Per Serving: 327 Calories; 6g Fat (16.3% calories from fat); 17g Protein; 53g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.

SERVING SUGGESTIONS: Serve with rice and plenty of salad.That’s all you really need!