Ingredients
1 1/2 cups dried black beans, picked over, rinsed, soaked overnight and rinsed again
1 cup salsa or 1 cup fresh diced tomatoes (if you are using fresh tomatoes you may want to add extra cumin, oregano, and garlic)
2 bay leaves
1 medium yellow onion, peeled and diced
1 1/2 cups bell pepper, deseeded and diced
1 tbsp ground cumin
1 tbsp dried oregano
1 tbsp garlic powder or 2 cloves minced garlic
4 cups water or broth
1-2 tbsp coconut oil or olive oil (optional)
1/2 tbsp salt or to taste
Instructions
Combine ingredients EXCEPT SALT in your slow cooker. You will add this after cooking.
Cover and cook on high for 3-4 hours (checking after 3 hours to see if the beans are done) or on low for 6-7 hours (checking after 6 hours to see if beans are done).
Once the beans are done cooking, remove the bay leaves. Stir in salt.
Enjoy warm! Use a slotted spoon to drain off extra liquid and serve beans over rice, or a salad. Top with avocado, cilantro, green onion or shredded cheese.
If storing leftovers, allow beans to cool completely before transferring beans and some of the cooking liquid to an air-tight container. Store beans in fridge for up to 5 days or in freezer for up to a month.
Recipe adapted from thenaturalnurturer