Turn slow cooker to HIGH and allow to cook for 30 minutes to an hour to thicken the sauce. These beans are great served hot, room temperature, cold or anywhere in between.
*You can add more boiling water partway through cooking time if they look like they're drying out to you, but do not stir these beans. Stirring disturbs the way they cook.
My sons Aidan and Ty inspired this recipe in a moment when they weren't trying to take each other down. They made a black bean hummus in a cooking class they took last fall. They forgot to bring home the recipe, but a little thing like that wasn't going to stop me when my kids were begging for beans. This is the happy result of our experiments. If you don't have the time or slow cooker to cook dried beans, substitute with two cans of black beans.
Black Bean Hummus
1 lb. dry black beans
1 yellow cooking onion
1 bay leaf
1/4 c. tahini (sesame paste)
1/3 c. lime juice
2-4 peeled garlic cloves, chopped or pressed (to taste)
1 t. cumin
1 t. salt
1/2 t. fresh ground black pepper
1/4-3/4 t. cayenne pepper (depending on your heat tolerance!)
Pour the dried beans into a colander and rinse well, picking over the beans to remove and discard any small stones, shriveled or discolored beans. Add the clean, picked-over beans to the bowl of your slow cooker.
Slice off a small disc from the blossom end of the onion and peel the outer layer of the onion away. Use a knife to slice a shallow "X" into the sliced end of the onion. Burrow the onion down into the center of the beans. Pour boiling water over the beans to cover them by three inches. Quickly cover slow cooker with lid and turn to HIGH. Cook for about 3 hours. The black beans should be done. To test them, remove a couple from the crock with a spoon and blow lightly on them. If the skins curl back they are done. Remove and discard the bay leaf and onion. Use a slotted spoon to transfer black beans to a food processor*.