2 Tbsp olive oil
1 1/2 cups chopped yellow onion
1 medium red bell pepper
1 medium jalapeno pepper
2 Tbsp minced garlic
3 cups low-sodium chicken broth
3 cups water
1 lb dry black beans
1 1/2 tsp ground cumin
1 tsp Mexican oregano*
Salt and freshly ground black pepper
Queso fresco, cilantro, fresh lime
Heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper and jalapeno and saute 2 minutes, add garlic and saute 1 minute longer. Pour mixture into a 5 - 7 quart slow cooker. Add chicken broth, water, black beans, oregano, cumin and season with salt and pepper . Cover and cook on high heat for 4 to 4 1/2 hours until beans are soft. Ladle out some of the broth or use a slotted spoon to serve beans. Top servings with queso fresco, cilantro and fresh lime juice if desired.
Select the "saute" mode on the instant pot. Once the label reads "hot" drizzle in olive oil. Add in onion, bell pepper and jalapeno and saute 2 minutes. Add garlic and saute 1 minute longer. Press "cancel" on the instant pot. Pour in chicken broth, water, black beans, oregano and cumin and season with salt and pepper to taste. Seal instant pot with lid and make sure valve is set to "sealing" position. Select "manual mode" and set to 36 minutes. Once time is up let pressure come down naturally for 10 minutes then quick release any remaining pressure. Use a slotted spoon to serve beans.