Since I did make a half-recipe of this, I was able to use the half-can of tomatoes that I had stored in the fridge after making this bean recipe. I will reflect the way I made this (the half-recipe) below. I used my smaller crockpot, but if you are making the full recipe, you'll need a large crockpot.
Slow Cooker Mexican Black Beans
From A Year of Slow Cooking
(Recipe cut in half)
8-10 oz. dried black beans, (sorted; remove pebbles, etc), rinsed, soaked overnight, then drained3 cups chicken broth or veggie broth
3 cloves garlic, smashed and chopped
1/2 (14.5-ounce) can diced tomatoes, or 1 cup fresh chopped tomatoes
1/2 tablespoon cumin
1/2 tablespoon chili powder
1. Put the drained beans into your slow cooker, then add the chopped garlic, broth, tomatoes, cumin, and chili powder. Stir well to combine.
2. Cover and cook on low for 8 hours, or until tender (may take a little longer, depending on your slow cooker. Just check them).
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