Ingredients

• • 1 pound dry black beans, soaked overnight
• • 6 cups chicken broth
• • 4 teaspoons diced Guajillo Chile pepper
• • 1/2 teaspoon garlic powder
• • 1 Tablespoon chili powder
• • 1 teaspoon ground cumin
• • 1 teaspoon cayenne pepper
• • 3/4 teaspoon ground black pepper
• • 1/2 teaspoon hot pepper sauce
• • 4 garlic cloves, diced
• • 1 large onion, diced

Directions

1. Once the beans have soaked overnight, place in crock-pot and add remaining ingredients. (Adjust seasonings and/or spices for spiciness)

2. Cook on high for 4 hours, reduce heat and continue cooking for 2 hours or until beans are soft.

3. Garnish with low fat sour cream and cilantro.

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