Ingredients
Units
Scale
- 1 lb dry black beans
- 4-6 cups vegetable broth
- 1 onion, diced
- 2 bell peppers, diced
- 4 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 Tbsp adobo sauce
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1-2 tsp salt
- 1/2 tsp ground black pepper
- 2 Tbsp lime juice
- toppings: sour cream, cilantro, lime wedges, tortilla chips, sliced jalapenos, sliced green onions
Instructions
- The night before, cover the beans with 2" of cold water.
- The next day, drain and rinse the beans. Combine with 4 cups of vegetable broth in your slow cooker on low heat.
- In a non-stick skillet over medium-high heat, cook the onion and bell peppers. Stir frequently until they are beginning to blacken (I like mine to be semi-charred!). Remove from heat, and add to the slow cooker.
- Add the garlic, chipotle peppers, adobo sauce, cumin, paprika, 1 tsp salt, and pepper to the slow cooker. Stir to combine.
- Cook on low for 7-8 hours, or high for 3-4 hours.
- When the beans are done, use an immersion blender (or normal blender) to blend 2/3 of the mixture. Add the lime juice, salt and pepper to taste, and stir well.
- Serve with toppings of your choice.