Cuban Black Beans & Rice

One of the great loves in Nick's life is black beans, so when he found this recipe, he knew we had to try it. This dish is super easy, very tasty, and best of all, cheap.
1 pound dried black beans, sorted & rinsed
1 large onion, choppped
1 large bell pepper, chopped
5 garlic cloves, finely chopped
2 dried bay leaves
28 ounce can of diced tomatoes, undrained
5 cups of water
2 tablespoons olive or vegetable oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeno chilies
1 teaspoon salt
3 cups hot cooked rice
Mix all ingredients (except for rice) in 3.5-6 quart slow cooker.
Cover & cook on high heat setting for 6-8 hours or until beans ae tender & most of the liquid is absorbed. Remove bay leaves.
Serve beans over rice.
I'm not the biggest fan of black beans, but this was so yummy. It kinda tasted like meatless chili. I sprinkled some cheese on top and that made it even better.
By the way, it makes a ton, so you'll have plenty of leftovers to take for lunch the next day!