Black Beans and Brown Rice


2 cans black beans (15 oz each), rinsed and drained
1 c red onion, diced
1 green pepper, diced
2 Tbsp extra-virgin olive oil
1 Tbsp garlic, minced
½ tsp grated lime zest
1 Tbsp freshly squeezed lime juice
2 tsp ground cumin
½ tsp salt
Freshly ground black pepper
½ tsp dried oregano leaves
½ tsp hot sauce, optional
2 bay leaves
2 c cooked brown rice
3 Tbsp parsley, chopped


  1. In a slow cooker, combine beans, onion, bell pepper, oil, garlic, lime zest and juice, cumin, salt, pepper, oregano, hot sauce, and bay leaves. Cover and cook on low for 4 hours.
  2. At the end of cooking, puree 1 c of the mixture and add back to beans.
  3. Serve in bowls over rice and sprinkle with parsley.