Ingredients:

• 1 lb. dry black beans, soaked overnight 

• 4 teaspoons diced jalapeño peppers 

• 6 cups chicken broth 

• ½ teaspoon garlic, minced 

• 1 tablespoon chili powder 

• 1 teaspoon ground cumin 

• 1 teaspoon cayenne pepper 

• ¾ teaspoon ground black pepper 

• ½ teaspoon hot pepper sauce 

• Sour cream (optional) 
   
  

Preparation:

1. Drain black beans and rinse. Combine beans, jalapeños and chicken broth in a slow-cooker. Add garlic, chili powder, cumin, cayenne, pepper and hot pepper sauce.

2. Cook on High for 4 hours. Reduce heat to Low and continue cooking for 2 hours, or until you are ready to eat. Add a dollop of sour cream if desired. Serves 4.