1 lb. dried black beans 
1 T. Extra Virgin olive oil
1 large onion, finely chopped 
3 celery stalks, finely chopped 
2 red bell peppers, seeded and finely chopped 
5 garlic cloves, minced 
1/4 t. red pepper flakes 
1 1/2 T. ground cumin 
Salt and pepper 
6 c. reduced-sodium chicken or vegetable broth 
2 dried bay leaves 
1/8 t. baking soda 
2 T. fresh lime juice (optional, IMO) 
You can also add light turkey smoked sausage, for those meat lovers!! 
Lime wedges, minced fresh cilantro, diced red onion, diced avocado, RF sour cream, for garnish 

–Soak bean overnight, refrigerated, in large bowl of water
–Heat oil in large saucepan over medium-high heat; add onion, celery and bell peppers. Cook 10 minutes, until softened. Reduce heat to medium-low. Add garlic, red pepper flakes, cumin, salt and pepper. Cook 2 minutes, until fragrant, stirring constantly. Add broth 
–Drain beans. In crockpot, combine beans, bay leaves, baking soda, and a pinch of salt. Pour warm vegetable mixture over beans. Turn heat to high. Cover and cook about 5 hours, until beans are creamy. (Or 8 hours on low heat) 
–Stir in lime juice(if you desire). Serve hot with your favorite garnishes. 

I prepped everything the night before and threw it in the crockpot on my way to work.

Susan

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