Shelly's Recipe

SPICY BLACK BEANS AND RICE - Crockpot

Category: Rice/Risotto

2 cups dry black beans (about 13 ounces)
1 cup chopped onion (medium-large onion)
1 cup celery, chopped (1 to 2 ribs)
1 cup chopped carrot (2 medium)
3/4 cup yellow or green sweet pepper (1 medium)
2 jalapeno chile peppers, chopped (or hot peppers of your choice)
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 bay leaves
5 cups chicken broth
4 cups hot cooked rice

Soak beans in cold water overnight in a covered pan. Drain. Place all ingredients (except beans and broth) in a 31/3- to 5-quart slow cooker and stir. Stir in beans and broth.

Cover and cook on low 8 to 10 hours or high 4 to 5 hours. Discard bay leaves. Serve with hot cooked rice.

Note: To make a thicker broth, puree some of the beans with the broth in a blender and return to slow cooker -- cook another 15 minutes on high.