Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sort through your beans to remove any stones or damaged beans. rinse the beans well to remove any dust. place the beans in the slow cooker. add to the slow cooker the diced tomatoes (including juices), garlic, jalapeno, and cumin. add 5 cups of water, secure the lid and set the heat to high. let cook for 4 hours. after four hours open the slow cooker and check the beans to make sure they are tender. they should be fully cooked at this point but if they aren't, simply cook them longer and check again after a couple hours. season the beans with salt (usually about 1/2 tsp).

Target recipe: coat a large nonstick skillet with veggie spray. add olive oil, and place over medium high heat until hot. add garlic, sauté until tender. add chopped tomatoes, reduce heat and cook uncovered 6 minutes or until mixture is slightly thickened. stir in beans, cayenne pepper and cilantro, cover and cook 5 minutes or until thoroughly heated. garnish with fresh cilantro if desired.