1 pound dry black beans
2 onions, chopped
2 teaspoons minced garlic
1 tablespoon ground cumin
2 teaspoons salt
1 (14 ounce) can chicken broth
1 cup instant brown rice

Place beans in saucepan, cover with water and soak overnight.

In 4 to 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.