1 pound black beans, soaked overnight, then drained
(if you don't have time to soak overnight, no problem. Here’s my quick soaking method: Put them in a large pot, and cover completely with water. Bring to a rapid boil for 10 minutes, then turn off stove and cover pot. Let your beans sit for 1 hour, then drain water and put beans into crockpot)
6 cups chicken broth (if vegetarian, use veggie broth; I'm concerned water won't provide enough flavor)
6 cloves garlic, smashed and chopped
1 (14.5-ounce) can diced tomatoes, or 2 cups fresh chopped tomatoes
1 tablespoon cumin
1 tablespoon chili powder
The Directions.
Use a 6-quart slow cooker. Soak your black beans overnight and drain (or use quick soaking method described
above).
I've heard that you should water your outside plants with the bean water, but I've never done so--- I really should give that a try.
Put the drained black beans into your slow cooker, then add the chopped
garlic, broth, tomatoes, cumin, and chili powder.
Stir well to combine.
I used bouillon cubes for my broth.
If you're on a low-sodium diet, you may want to use low-sodium broth, or only use 5 cups and then 1 cup of water--- I've been cutting out salt and these Mexican beans tasted salty to me, but Adam and the kids thought they just tasted "good"---
cover and cook in crockpot on low for
8 hours.
If you live in a high altitude area, you may need to cook for longer.
We're at sea level and my Mexican black beans were perfect at 8 hours.
Enjoy!! steph
