Ingredients
- 1 pound dried black beans rinsed in cold water and debris removed
- 1 medium onion diced
- 3 cloves garlic minced
- 1 bay leaf
- 3/4 teaspoon ground cumin
- 1/2 teaspoon coriander
- 1 teaspoon dried oregano
- 4 cups water
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Kosher salt to taste
- Freshly chopped cilantro for garnish optional
Instructions
- Place the rinsed beans, diced onion, minced garlic, bay leaf, coriander, oregano, and cumin into the Crock-Pot.
- Add water, broth, and oil. Cover and cook on high for 4-6 hours or until the beans are tender.
- Remove the bay leaf. Season with salt to taste. When serving, sprinkle with cilantro if using.
