Ingredients
Scale
- 2 tablespoons olive oil (affiliate)
- 1 cup chopped red onion
- 1 large jalapeño, seeded and diced
- 1 small red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin (affiliate)
- 1 teaspoon smoked paprika
- 1 bay leaf
- 2 teaspoons kosher salt
- 1 lb dried black beans (affiliate), rinsed
- 2 limes, juiced
- 1 bunch cilantro, chopped
Instructions
- Soak beans 8 hours or overnight in a large bowl of water. Make sure the beans are covered by at least 2 inches of water. When you are ready to make beans, reserve 4 cups of the soaking liquid and discard the rest
- In large saucepan on the stove, sauté red onion, jalapeño, bell pepper, and garlic in olive oil until veggies are tender.
- Stir in cumin, paprika, bay leaf, salt, black beans, and reserved soaking liquid.
- Bring to a boil then pour into slow cooker and cook on high for 4-5 hours.
- When beans are tender, discard bay leaf, add lime juice, and chopped cilantro.
- Stir and serve!
- Prep Time: 15 mins
- Cook Time: 4 hours