Rice and Beans

My husband lived in the Domican Republic for two years while serving a mission for our church. This is pretty similar to what they do there. He brought a cookbook home with him so this is what I have come up with based on that (considering I don't actually speak Spanish) and I made a few minor changes to fit our tastes.

2 cups pinto beans
1 green bell pepper, chopped
1 onion, chopped
4 cloves garlic, minced
4 tsp. ham bouillion (if you have a ham hock you can use that instead)
1 (6 oz.) can tomato paste
salt
handful of cilantro
water to cover

Soak beans overnight. Drain and place in crockpot. Add in all other ingredients except for the cilantro. Add water to just cover the ingredients. Cook on high all day. Add the cilantro just before serving.

Cook two cups of dried rice and serve the beans over the rice.