Slow Cooker Black Velvet Beans

Ingredients

• 2 cups (500 mL) dried black beans, sorted and rinsed
• 6 cups (1½ L) water
• 2 dried Mexican avocado leaves
• 1 tbsp dried epazote
• 1 white onion, diced
• 1 yellow bell pepper, stems and seeds removed, and diced
• 1 Tbsp extra virgin coconut oil
• 4 garlic cloves, peeled and minced
• 1 Tbsp minced chipotles en adobo
• 1 Tbsp cumin seeds, toasted and ground
• 2 tsp sea salt
• 3 Tbsp sour orange juice (or 2 Tbsp orange juice + 1 Tbsp lime juice)
• ¼ cup (60 mL) fresh cilantro leaves

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