I'm always looking for more ways to cook black beans and using a slow cooker to cook them while I'm at work is right up my alley. I really liked the different flavors of this dish, the tomatoes and spices really added a little extra something to the beans. This would be perfect for a family, but it made a TON for only 2 people. I ended up freezing some of it, and hopefully they will be just as good frozen as they were fresh.
Slow Cooker Mexican Black Beans
From: A Year of Slow Cooking
1 lb bag black beans
6 cups Chicken broth (or vegetable broth)
5-6 cloves garlic, smashed and chopped
1 (14.5 oz) can diced tomatoes with or without chilis
1 Tbsp Cumin
1 Tbsp Chili powder
1. Soak beans overnight and drain. Put drained beans into 6 quart slow cooker, then add chopped garlic, broth, tomatoes, cumin, and chili powder. Stir well to combine.
2. Cover and cook on low for at least 8 hours (mine ended up cooking for about 11 hours). Serve alone or with rice or tacos.