3 15 oz. cans black beans, drained
1 1/2 cup onions, chopped
1 cup green pepper, chopped
4 cloves garlic, minced
2 tsp. dried thyme
1 1/2 tsp. dried oregano
1 1/2 tsp. white pepper
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 vegetable bouillon cube
5 bay leaves
1 8 oz. can tomato sauce
1 cup water

Combine the ingredients in the Crock-Pot® slow cooker. Cover; cook on Low for 8 hours or on High for 4 hours. Remove the bay leaves before serving and serve over cooked rice.

Recommended Unit Size: 2 1/2 - 5 Quarts