This is the one I use in a slow cooker:

1 lb. black beans, picked over to remove broken or wrinkled beans or small stones 6 cups water

1 onion, halved or diced 4-5 whole garlic cloves Juice of one whole orange and one whole lime

2 bay leaf 2 tablespoon pepper corns 1 teaspoon whole clove 1 teaspoon whole allspice 2 teaspoon coriander 2 teaspoon cumin 2 teaspoon paprika 1 tablespoon salt

Instructions Place the beans in a big bowl, cover with water, agitate the beans a few times to remove any dirt, drain in a colander and rinse again.

Place black beans, onion, garlic cloves, and bay leaf in a slow cooker. Add water. Add spices

Cook on high for about 3-4 hours, testing after 3 hours. To test doneness, spoon out a few beans and blow on them. If the skins peel back, they beans are ready. Taste just to make sure. If all of the water has been absorbed, add more.

Beans must stay completely covered to prevent them from burning. If cooking on low for 6-8 hours, test the beans at the 6 hour point.

Add the salt and let cook, or sit with heat off for another 20-30 minutes, to absorb the salt.

2 cans 16 oz beans(I used dry rehydrated this time),diced ham or bacon (also can be omitted for veggie), onion, cubanello pepper, cuminn, black pepper, salt, paprika, chili powder, garlic, water. Put in pot, simmer till tender, serve with splash of red wine vin, and sourcream. Edit: bay leaf, and extra water