1lb. bag of black beans, sorted, soaked for at least 8 hours or overnight, then drained and rinsed
1tbspghee or olive oil
2medium white onions, finely chopped
1medium red bell pepper, stemmed, seeded and diced
1medium green bell pepper, stemmed, seeded and diced
1large(or 2 small) jalapenos, minced, ribs and seeds removed if preferred
6clovesof garlic, minced
2tbspancho chili powder(or chili powder of choice)
1tbspground cumin
3tspmustard seeds
1tbspsmoked paprika
1tspgarlic powder
5cupsof water
1(28 oz.) can of whole tomatoes, drained and cut into 1/2 inch pieces
sea salt to taste
1tbspfresh lime juice
To garnish:
sour cream
tortilla strips
fresh or pickled jalapeno slices
scallions
fresh cilantro
Instructions
Heat the oil in a large skillet over medium-high heat. Add onions and peppers and cook until vegetables have softened. Add the garlic and spices and cook for about a minute more, then place the mixture into a 4 or 5 quart slow cooker.
Stir in the water and beans. Cover and cook until beans are tender, about 8-9 hours or 4-5 hours on high. Stir in the tomatoes and lime juice, season with salt to taste and let sit until the tomatoes have heated through, about 5 minutes. Serve topped with sour cream and your choice of garnishes.
Notes
Cooking times may vary based on the age of your beans and slow cooker.