1poblano pepper or red bell pepperseeded and diced
6clovesgarlicminced
2chipotle peppers plus 2 teaspoons adobo sauce from can
3tspcumin
1 ½tspdried oreganoMexican if you have it
1pounddried black beans rinsed and sorted
2bay leaves
6cupswaterenough to cover beans
fresh lime juice to taste
Salt and freshly ground black pepper
2tspfresh Cilantrochopped + more for garnish (optional)
Instructions
Soak the beans overnight.
Heat oil in dutch oven or deep skillet until shimmering. Add onions and poblano or red bell pepper, sprinkle with a pinch of salt and pepper. Cook until soft and onion becomes tranlucent. Stir in garlic and cook until fragrant.
Add chipotle peppers with adobo and smash into onion and pepper mixture just to break up the peppers. Add the ground cumin and oregano and cook 1 minute.
Add beans, bay leaves, and enough water to cover by a 1 inch.
Bring to a rolling boil. Transfer to a slow cooker. Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours until beans are tender.
Remove bay leaves. Add lime juice, 2 tsp cilantro, and salt and pepper to taste.
Serve warm.
Notes
Overnight-Soaking Method for Beans:
Pick through and rinse 1 pound of dried beans.
Place in a bowl large enough to cover with water 4 inches above the beans and soak overnight.
Drain and discard the soaking liquid.
Quick-Soaking Method for Beans:
Pick through and rinse 1 pound of dried beans.
To a large saucepan, add beans and enough liquid to cover them by 2 inches.
Bring beans to a boil and cook for 2 minutes.
Remove the saucepan from heat, cover, and let the beans sit for 1 hour.
Drain and discard the soaking liquid.
Keyword black beans, slow cooker Mexican black beans