Slow Cooker Mexican Black Beans

These beans have lots of flavor but no real heat. If you prefer heat in your mexican beans use a can of rotel instead of diced tomatoes.

• Ready In: 20 hrs
• Serves: 10

Ingredients

• 1  lb dried black beans, soaked overnight and drained
• 6  cups chicken broth
• 6  garlic cloves, smashed and chopped
• 1 (14 1/2ounce) can  petite diced tomatoes
• 1  tablespoon cumin
• 1  tablespoon chili powder

Directions

1. Soak and drain your black beans.
2. Put the drained beans into your slow cooker and add the garlic, broth, tomatoes, cumin, and chili powder.
3. Stir well.
4. Cover and cook on low for 8 hours.