FOR THE SLOW COOKER: Heat olive oil in a large skillet over medium-high heat.
Add onion, bell pepper and jalapeno and saute 2 minutes, add garlic and saute 1 minute longer.
Pour mixture into a 5 - 7 quart slow cooker. Add chicken broth, water, black beans, oregano, cumin and season with salt and pepper (I use 1 1/2 tsp salt 1/2 tsp pepper then season with more at the end as needed).
Cover and cook on high heat for 4 to 4 1/2 hours until beans are soft. Ladle out some of the broth or use a slotted spoon to serve beans.
Top servings with queso fresco, cilantro and fresh lime juice if desired.
FOR THE INSTANT POT: Select the "saute" mode on the instant pot. Once the label reads "hot" drizzle in olive oil.
Add in onion, bell pepper and jalapeno and saute 2 minutes. Add garlic and saute 1 minute longer. Press "cancel" on the instant pot.
Pour in chicken broth, water, black beans, oregano and cumin and season with salt and pepper to taste.
Seal instant pot with lid and make sure valve is set to "sealing" position. Select "manual mode" and set to 36 minutes.
Once time is up let pressure come down naturally for 10 minutes then quick release any remaining pressure. Use a slotted spoon to serve beans.
*If the leaves are larger then crush them up a bit before measuring.
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