Ingredients

  • 1 pound dried black beans
  • 4 cups low sodium chicken broth
  • 2 cups onion-chopped
  • 1 cup water
  • 1 tablespoon cumin
  • 3 bay leaves
  • 1 serrano chile, finely chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon Kosher salt
  • ¼ cup cilantro, chopped
  • ½ cup sour cream

Directions

Sort and wash beans. Cover with 2 inches above the beans with water. Cover and let stand 8 hours. Drain.
Combine beans, broth, onion, water, leaves and pepper in a crock pot. Cover and cook on low 10 hours. Discard leaves. Stir in lime juice and salt.
Serve with cilantro and sour cream.

Source

Servings/Yield