These slow-cooker beans are super flavorful and tender.
To save time, process the garlic cloves in a small food processor instead of mincing them by hand.
Garnish with fresh cilantro leaves, if desired.
Cover and cook on LOW until the beans are tender, 8 to 10 hours.
Discard the onion, bell pepper, and bay leaf.
Meanwhile, heat the oil in a medium skillet over medium.
Add the cumin, and cook, stirring constantly, until toasted, about 30 seconds.
Add the tomato paste, and cook, stirring often, until darkened, about 1 minute.
Stir the skillet mixture into the beans.
Stir in the cilantro and salt.
Lock the lid; turn Pressure Valve to “Venting.”
Cook on SLOW COOK [Normal] until the beans are tender, about 10 hours.
Discard the onion, bell pepper, and bay leaf.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
