Ingredients:

  • 1 lb dry black beans, sorted and rinsed
  • 6 cups vegetable broth
  • 2 dried bay leaves
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Rinse the dry beans under cold water using a fine mesh strainer, removing any small stones or shriveled legumes.
  2. Add the rinsed beans, vegetable broth, diced onion, diced bell pepper, minced garlic, cumin, oregano, and bay leaves to the slow cooker and stir to distribute spices.
  3. Cover with the lid and cook on Low for 8 hours or High for 4 hours until beans are tender and liquid is a dark, glossy syrup.
  4. Remove the bay leaves and use a potato masher to gently crush about 1 cup of the beans directly in the pot to create a velvety thickness.
  5. Stir in the olive oil, apple cider vinegar, salt, and pepper.
  6. Let the beans sit on the warm setting for 10 minutes to allow the acidity to brighten the flavors, then garnish with chopped cilantro.