- 2½ cups dried black beans (picked through for debris and rinsed)
- 6 cups water
- 1 chopped onion
- 4 whole garlic cloves
- 1 (4oz.) can green chilies
- 1 bay leaf
- 2 tablespoons Cumin
- 2 tablespoons Chili powder
- 1 tablespoon salt
- Place all ingredients into your slow cooker.
- Give it a swirl to stir in the seasoning.
- Cover and cook on HIGH for 4-5 hours or LOW 6-8 hours.
- If you’re running low on water as they cook, go ahead and add more.
- You’ll know when the beans are done by scooping up a few, then gently blow on them. The skin will split when they are ready to eat.
- Scoop out for desired meal and enjoy.
- Storing- I scoop out the cooled beans using a slotted spoon and into a zip lock bag. I mash the garlic into the juices and add a cup or so of juice to the beans.
- I store in my refrigerator up to a week, or freeze up to 6 months.
From: Today’s Creative Life