- 1 16oz package dry black beans
- 1 tsp. dry oregano
- 2 cloves minced garlic
- 1 tbsp. salt
- 2 tbsp. Olive Oil
- cup chopped Bell pepper
- cup diced onion
- 1 tomato
- Extra diced onion for on top of beans (optional)
- Place dry black beans in a large pot of water on the stove. Allow to soak overnight.
- Drain and rinse beans. Place beans in crock-pot. Add about 4 cups of water, just enough to cover.
- In a small skillet, heat olive oil over medium heat. Add Bell pepper, onion, and garlic. Saute until onion is translucent. Add to beans in pot.
- Take a whole tomato and cut it into quarters and place it in the crock pot with the beans.
- Add your seasonings; Oregano, Salt, and a dash of pepper. Place lid on beans and leave in a crock-pot on low for 8-10 hours. Just as delicious!
Place dry black beans in a large pot of water on the stove. Allow to soak overnight.
Drain and rinse beans. Place beans in crock pot. Add about 4 cups of water, just enough to cover.
In a small skillet, heat olive oil over medium heat. Add Bell pepper, onion, and garlic. Sauté until onion is translucent.
Add to beans in crock pot.
Take a whole tomato and cut it into quarters and place it in the pot with the beans.
Add your seasonings; Oregano, Salt, and a dash of pepper. 
Place lid on beans and leave on low for 8-9 hours.
DO NOT stir. Allow beans to cook. If needed add water to the pot.
Didn't add onion to the top of mine. Hubby did though! It just depends on what you like!
Serve with rice.
You can also use canned beans, but I get better results with the dry.
Limit the stirring. You don’t want your beans to get mushy!
Yellow Rice
I cheat! I purchase the Vigo Yellow Rice mix. It comes in a yellow bag on the rice isle. This is the easiest and best way I have found to make yellow rice without going to the expense of purchasing Saffron. A family size bag costs $1.25! Can’t beat that! Grab a small bag of frozen peas to mix in and you are good to go!
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