For the beans, soak overnight in water to cover. The next morning, discard soaking liquid and rinse beans.

For slow cooker preparation: Place beans and chicken broth along with bay leaves in a slow cooker set on high for 3 hours, stirring occasionally.

Heat olive oil in a sauté pan over medium-high heat.

Sauté bell pepper, garlic, and jalapeño for 5 minutes, until softened.

Add sautéed vegetables to beans along with cumin, Canadian bacon and 1 cup of water.

Continue to cook in slow cooker on high heat, stirring occasionally for another 4 to 6 hours, adding extra water or stock, if needed.

Taste and season with 1/4 teaspoon salt, if needed.

For stove top preparation: Place beans and chicken broth with bay in a soup pot. Simmer beans, covered, for 1 hour, stirring often.

Sauté bell pepper, garlic, and jalapeño for 5 minutes, until softened.

Add sautéed vegetables to beans along with cumin, Canadian bacon and 1 cup of water.

Continue to cook for 1 hour or until beans are completely tender, adding extra water or broth as necessary.

Taste and season with 1/4 teaspoon salt, if needed.

For the rice, sauté onion in butter in a medium saucepan set over medium heat, stirring often for 2 minutes.

Add rice and stir to coat for another minute. Add 2 cups water and salt. Bring to a boil.

Reduce heat to low and simmer for 15 minutes, or until all water is absorbed.