adapted from allrecipes.com
makes 6 servings
1 pound dry black beans, soaked overnight (important to soak)
6 cups chicken broth
1 (14-ounce) can of diced tomatoes with green chilies
4 teaspoons diced jalapeño peppers
1 small sweet onion, minced
3 cloves garlic, minced
¼ cup fresh cilantro
½ teaspoon garlic powder
1 tablespoon chili powder
½ teaspoon cayenne pepper
½ teaspoon ground cumin
¾ teaspoon ground black pepper
hot pepper sauce, to taste
1. Drain black beans, and rinse. Place in pot and add chicken broth; bring to a boil.
2. Transfer beans and broth to a slow cooker. Add tomatoes, jalapeño peppers, onion, garlic and cilantro. Season with garlic powder, chili powder, cayenne pepper, cumin, black pepper and hot pepper sauce, to taste.
3. Cook on high heat for 4 hours. Reduce heat to low, and continue cooking for 2 hours, or until you are ready to eat.
Note: After it cools you can run it through the blender for a creamier version and adjust the spices to taste. Add fresh chopped tomato or pico de gallo and grated cheddar, or dollop of plain Greek yogurt with lime as a garnish.