Slow Cooker Mexican Black Beans

1 pound black beans, soaked overnight, then drained
6 cups chicken broth or vegetable broth
6 cloves garlic, smashed and chopped
1 (14.5-ounce) can diced tomatoes, or 2 cups fresh chopped tomatoes
1 tablespoon cumin
1 tablespoon chili powder

1. Put the drained beans into your slow cooker, then add the chopped garlic, broth, tomatoes, cumin, and chili powder. Stir well to combine.
2. Cover and cook on low for 8 hours.

Source: A Year of Slow Cooking

Try #1 - August 4, 2011
This was just ok for me. To be fair to the recipe, I forgot to add the garlic. That probably would have added quite a bit of flavor. :) Also, I found the 6 cups of broth to be way to much - the beans were very soupy. Next time I would only use 4 or 5 cups of liquid. Nathan really liked this dish, so I'd probably make it again. It's super easy in the crockpot, which is always a plus.