Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
Combine beans, 2 cups water, and next 10 ingredients in an electric slow cooker. Cover and cook on HIGH 5 hours or until beans are tender. Stir in vinegar and tomatoes. Serve over rice. Sprinkle with hot sauce, if desired. Yield: 10 servings (serving size: 1 cup bean mixture and 1/2 cup rice).
CALORIES: 314; FAT: 3.3g; PROTEIN: 12.1g; CARB.: 58.3g; FIBER: 6g; CHOL: 0mg; IRON: 3.7mg; SODIUM: 816mg; CALC: 24mg
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