• 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

1. Place all ingredients into your slow cooker.
2. Give it a swirl to stir in the seasoning.
3. Cover and cook on HIGH for 4-5 hours or LOW 6-8 hours.
4. If you’re running low on water as they cook, go ahead and add more.
5. 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.
6. Scoop out for desired meal and enjoy.
7. 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.
8. I store in my refrigerator up to a week, or freeze up to 6 months.

 
From: Today’s Creative Life