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Serves: 8
Total Calories: 704.75

1 pound dried black beans
6 cups water
1/2 green bell pepper seeded and chopped
1/2 yellow bell pepper seeded and chopped
1/2 red bell pepper seeded and chopped
1 large onion chopped
1 tablespoon olive oil
1 teaspoon minced garlic (2 cloves)
1 tablespoon cumin seeds
1 tablespoon dried oregano
1 teaspoon salt (opt)
2 teaspoons paprika
1/4 teaspoon cayenne pepper (opt)
10 jalapeno or hot pepper rings from a jar, chopped
1 (14 1/2-ounce) can diced tomato no salt added

1. 4 to 13 hours before serving: Rinse beans in a colander and pick over for stones. Put drained beans in slow cooker with water. Cook on high 5 hours, or low 12 to 13 hours.
2. 1 hour before serving: Towards end of cooking time, prep vegetables and sauté in medium skillet about 5 minutes. While veggies are sautéing, place a strainer over a bowl. Pour entire slow cooker full of beans into strainer, maintaining 1 cup of bean water. Return beans to slow cooker. (Discard remaining bean water or save for another use.) Add sautéed vegetables to slow cooker.
3. Add remaining ingredients to cooker and mix well. Allow to cook on high 30 minutes to 1 hour longer. Use this time to make Cornbread if you’d like.
4. Serve with crackers, Baked Tostitos or Cornbread and crunchy raw veggies on the side.

MENU:
Mexican Black Beans
Cornbread, Crackers or Baked Tostitos
Raw Vegetables & Dip

Nutritional Facts:

Serves: 8
Total Calories: 704.75
Calories from Fat: 173.333

More Recipes from the Lickety Split Meals Cookbook:
Turkey Vegetable Stew
Tortellini Stew
Mexican 5 Bean Soup
Split Pea Soup
Beef Barley Soup
Gypsy Stew
Crock Pot Fajitas
Mexican Black Beans
Beef Stroganoff over Noodles
Cranberry Pork Roast over Noodles
Chicken Cacciatore
Sweet and Sour Chicken