Slow Cooker Black Beans

• Gluten free

• Meat

  • 2 slices Bacon

• Produce

  • 2 Bay leaves
  • 1 lb Black beans, dried
  • 1/4 cup Cilantro, fresh
  • 6 Garlic cloves
  • 1 Lime, juice from
  • 2 Onions, medium
  • 1 tsp Oregano, dried
  • 1 Red bell pepper

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt and freshly ground black pepper

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 3 1/2 cups Reserved soaking liquid and/or water

Found on culinaryhill.com

Description

Ingredients

• 1 pound dried black beans, picked over, rinsed, and soaked overnight (see notes)
• 2 slices bacon, minced
• 2 onions, chopped medium
• 1 red bell pepper, seeded and chopped
• 1 teaspoon cumin
• Salt and freshly ground black pepper
• 6 garlic cloves, minced
• 1 tsp. dried oregano
• 3 ½ cups reserved soaking liquid and/or water
• 2 bay leaves
• ¼ teaspoon red pepper flakes
• ¼ cup minced fresh cilantro
• Juice from 1 lime

Directions

• Pour off 3 1/2 cups of the soaking liquid and reserve. Drain and discard remaining soaking liquid. In a 3-quart saucepan, sauté bacon until it begins to crisp, about 5 minutes. Add onions, bell pepper, cumin, and ½ tsp. salt. Continue to cook about 5 minutes longer, until vegetables are softened. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Add water, beans, bay leaves, and red pepper flakes. Bring to a boil. Pour into a large crock pot and cook on HIGH for 3 to 4 hours or LOW 7 to 8 hours (see notes). Remove and discard bay leaves. Add cilantro and lime juice and season to taste with salt and pepper.