Step 1

Rinse 16 oz. of dry black beans. Wash thoroughly. Place the beans in a slow cooker and soak over night or for 8-10 hours.

Step 2

Once beans are done soaking, rinse off and drain water. Place beans, canned tomatoes, garlic, onion, vegetable broth, water salt, pepper, cumin, cayenne, tabasco sauce, bay leaf and jalapenos in slow cooker. Mix well. Cover and cook on high for 4 hours.

Step 3

After 4 hours, uncover and add in carrots, cilantro and yellow, red and orange peppers.  Put crock-pot on low and cook another 2-3 hours.

Step 4

Taste to see if you like the flavor. Add more salt, pepper, and seasoning if necessary. I often have to add additional salt.

Step 5

Garnish with fresh cilantro, sour cream, and crumbled cheese, if desired.