Ingredients:

  • 1 pound (450 g) dried black beans, rinsed and sorted
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 bay leaf
  • 4 cups (950 ml) vegetable broth
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)
  • Avocado slices (optional)

Instructions:

  1. Rinse and sort the dried black beans, removing any debris.
  2. Add the rinsed beans, diced onion, minced garlic, diced bell pepper, cumin, smoked paprika, cayenne pepper, and bay leaf to the slow cooker.
  3. Pour in the vegetable broth until covered.
  4. Season with a pinch of salt and pepper.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  6. After cooking, check that beans are tender and creamy. Remove the bay leaf.
  7. Taste and adjust salt and pepper as needed.
  8. Garnish with cilantro, lime, and avocado, if desired.