Servings: 8 cups

2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
1 yellow onion, chopped 1 yellow onion, chopped
2 carrots, diced 2 carrots, diced
2 tsp fine sea salt 2 tsp fine sea salt
3 cloves garlic, smashed 3 cloves garlic, smashed
1 pound dried black beans, soaked in cold water overnight, drained, and rinsed 1 pound dried black beans, soaked in cold water overnight, drained, and rinsed
1 chipotle chile pepper in adobo, chopped 1 chipotle chile pepper in adobo, chopped
3-inch piece kombu or 1 sprig fresh epazote, optional 3-inch piece kombu or 1 sprig fresh epazote, optional
1 tsp ground cumin 1 tsp ground cumin
1 bay leaf 1 bay leaf
1 tbsp lime juice 1 tbsp lime juice

Toss all together in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Check partway through and add more water if beans are no submerged.