CUBAN BLACK BEANS

Ingredients

• 1 pound dried black beans, picked over and rinsed (about 2½ cups)
• 1 white onion, diced
• 1 green bell pepper, diced
• 1 jalapeno pepper, finely diced (optional, see note)
• 5 cloves garlic, peeled
• 2 bay leaves
• 2 teaspoons salt
• ½ teaspoon ground cumin (optional, see note)
• 1 teaspoon dry oregano (optional, see note)
• 7 cups water
• 2 tablespoons lime juice
• Optional toppings: chopped red onion, chopped cilantro, crushed red pepper, avocado slices, hot sauce, salsa

Instructions

1. Place all ingredients except for the lime juice in a slow cooker. Cook on low heat for 8 hours.
2. Remove the bay leaves and whole garlic cloves from the beans. Stir the lime juice into the cooked beans. Serve immediately, or allow the beans to cool before transferring them to an airtight container. They will keep in the fridge for up to 6 days and can be frozen for up to 2 months.