1. Rinse beans. In a large saucepan, combine beans and 4 cups water. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2. Place beans in a 3 1/2 to 4 quart slow cooker. Add broth, onion, bay leaves, jalapeno peppers, garlic, cumin, lime peel, lime juice, salt and black pepper. Cover; cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours. Remove bay leaves. Mash beans slightly.
3. Serve beans with hot cooked Cuban-style rice. If desired, garnish with cilantro and serve with jalapeno pepper slices and lime wedges.
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|Serving Size: 1 Serving (397g)|
|Recipe Makes: 5|
|Calories from Fat: 43 (7%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 654.4mg||23 %|
|Potassium 746.9mg||20 %|
|Total Carbohydrate 123.8g||36 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 112.2g|
|Protein 17.8g||25 %|
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Calories per serving: 606
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