3cupscooked (presoaked) black beans or two 15.5 once cans black beans(drained and rinsed)
114.5 ouncecan diced tomatoes(left undrained)
4cupschicken stock
2bay leaves
1tspground cumin
1tspfresh lemon juice(optional)
Instructions
Heat oil in a large skillet over medium heat. Add the onion, carrot, bell pepper, and garlic, cover, and cook until softened , about 5 minutes.
Transfer the cooked vegetables to a 4-6 quart slow cooker, add the beans, tomatoes and their juice, stock, bay leaves, cumin, thyme, and cayenne, and season with salt and pepper. Stir to combine.
Cover and cook on low for 8 hours.
Remove and discard the bay leaf and taste to adjust the seasonings.