Name: Slow Cooker Black Velvet Beans
Yield: Makes 6 cups (1½ L) or about 8 servings
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

Photo of Black Velvet Beans in a bowl with a spoon and cilantro garnish.

Photo by Joseph De Leo, Food Styling by Erika Joyce

Catriona first tasted delicious black beans on a childhood trip to the Yucatán. Luz’s recipe brings together the flavors of Mexico’s Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges. These beans have a delightful velvety texture.

Recipe notes

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