What you need:

2 cups dry red beans or dry kidney beans
5 cups cold water
1 tbsp vegetable oil
3/4 lb  boneless pork shoulder, cut into 1-inch pieces
2 1/2 cups chopped onions
6 garlic cloves, chopped
1 tbsp ground cumin
4 cups water
1 6-3/4-oz package Spanish rice, cooked
Fresh jalapeno peppers, sliced

What you do:

Rinse beans & drain. In a large saucepan, mix together the beans and the 5 cups water; bring to a boil. Reduce heat and simmer 10 minutes.

Remove from heat. Cover and let stand 1 hour. Rinse and drain beans.

Heat oil in a  frying pan or skillet over medium-high heat. Cook pork in two batches; drain fat.

Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add  the beans, pork, onions, garlic, and cumin. Pour in the 4 cups water; stir.

Cover; cook on low heat 10 to 11 hours.

Using a slotted spoon, remove the beans and pork.

Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno.

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