Cajun Beans and Rice
1 lb dry black beans
2 onions, chopped
2 tsp minced garlic
1 T ground cumin
2 tsp salt
1 (14 oz) can chicken broth
1 cup instant brown rice
Place beans in a saucepan, cover with water and soak overnight. In a 4 or 5-quart slow cooker, combine beans, onion, garlic, cumin, salt, chicken broth and 2 cups water. Cover and cook on low for 4 to 6 hours. Stir in instant rice, cover and cook another 20 minutes.
If soaking beans overnight is not an option, place beans in a saucepan and add enough water to cover by 2 inches. Bring to a boil, reduce heat and simmer for 10 minutes. Let stand 1 hour, drain and rinse beans.