Slow Cooked Black Beans

by Carla Tuhacek

1 lb. dried black beans
1 1/2 tsp olive oil
1 onion, chopped (about1 3/4 cup)
1 red bell pepper, chopped (about 1 cup)
3 thick cut bacon slices (optional)
3 garlic cloves, chopped (about 1 TB)
1 jalapeno halved lengthwise
6 cups lower sodium chicken broth or vegetable broth
1 1/2 TB kosher salt
1 tsp brown sugar
1 tsp cumin
1/2 tsp black pepper
1/2 tsp chopped fresh oregano (or 1/4 dried)

Rinse beans. Heat oil in large skillet over medium heat. Add onion, bell pepper, and if desired, bacon. Cook, stirring occasionally until onions are tender, about 8 minutes. Add garlic and cook, stirring often, until fragrant, about 30 seconds.

Transfer onion mixture to a 6 quart slow cooker; add beans, jalapeno, broth, salt, brown sugar, cumin, pepper and oregano. Cover and cook on LOW until beans are tender, about 6 hours. Makes a lot, but freezes well.