1 lb. (2 cups) dry black beans
1 can (15 oz) diced tomatoes
4 cloves garlic
½ Tbsp cumin
1 med jalapeno
to taste salt
5 cups water
Sort through your beans to remove any stones or damaged beans. Rinse the beans well to remove any dust. Place the beans in the slow cooker. Also add to the slow cooker: a can of diced tomatoes (including juices), 4 cloves of garlic (smashed or roughly chopped), one jalapeno (diced and seeds removed), and ½ Tbsp of cumin. Do not add salt at this point. Add 5 cups of water, secure the lid and set the heat to high.
After four hours open the slow cooker and check the beans to make sure they are tender. They should be fully cooked at this point but if they aren’t, simply cook them longer and check again after a couple hours. Season the beans with salt.
Either serve the beans immediately or divide up and freeze in single or double serving sized portions.