Black Beans

Ingredients

• 2 Tbsp olive oil, then more for serving if desired
• 1 1/2 cups chopped yellow onion
• 1 medium red bell pepper, chopped
• 1 medium jalapeno pepper, seeded and minced, optional
• 2 Tbsp minced garlic
• 3 cups low-sodium chicken broth
• 3 cups water
• 1 lb dry black beans, picked over, rinsed and drained
• 1 1/2 tsp ground cumin
• 1 tsp Mexican oregano
• Salt and freshly ground black pepper
• Queso fresco, cilantro, fresh lime, for serving, optional

Directions

1. FOR THE SLOW COOKER: Warm the olive oil in a large skillet set over medium-high heat. Stir in the onion, bell pepper and jalapeno, and cook for 2 minutes; add the garlic and cook for 1 minute more. Transfer the sautéed vegetables to a 5 – 7 quart slow cooker. Add the chicken broth and water, then stir in the black beans, oregano and cumin. Season with salt and pepper; 1 1/2 tsp salt and 1/2 tsp pepper is a good starting point, with more added at the end if needed. Put the lid on and cook on high heat for 4 to 4 1/2 hours, until the beans are tender. Serve the beans with a slotted spoon, or ladle off some of the liquid first. Finish with queso fresco, cilantro and fresh lime juice if desired.
2. FOR THE INSTANT POT: Turn on the instant pot's "saute" setting. When it shows "hot," add the olive oil. Cook the onion, bell pepper and jalapeno for 2 minutes, then stir in the garlic and continue cooking for 1 minute more. Hit "cancel." Add the chicken broth, water, black beans, oregano and cumin, then season to taste with salt and pepper. Lock on the lid and check that the valve is in the "sealing" position. Choose "manual mode" and set the cook time to 36 minutes. When the cooking time is finished, allow the pressure to release naturally for 10 minutes, then quick release what remains. Scoop out the beans with a slotted spoon.