Instructions

• Prep the aromatics: finely dice 1 cup yellow onion and 1 cup red pepper (or coarsely chop both and pulse with the garlic in a food processor). Mince garlic to yield 2 tablespoons (4–6 cloves).
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat, or set the Instant Pot to Sauté. Add the diced onion, diced red pepper, and minced garlic and cook, stirring occasionally, until softened, about 7–9 minutes.
• Add 2 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons ground cumin, and 1 teaspoon dried oregano to the skillet. Sauté with the aromatics for about 1 minute, until fragrant. Use a spatula to scrape the mixture into the slow cooker or pressure cooker insert.
• Rinse 1 pound dried black beans in a strainer and pick through them, discarding any shriveled beans, debris, or stones. Add the rinsed beans to the cooker.
• Add 3 cups water and 3 cups chicken stock (or vegetable stock) to the cooker. Stir in 2 heaping tablespoons chipotle peppers in adobo sauce (including the surrounding sauce) and 1 bay leaf. Season with salt and pepper to taste.
• Cook the beans: - Slow cooker: Stir, cover, and cook on LOW for 7–9 hours or on HIGH for 4–6 hours, until the beans are very tender. - Pressure cooker/Instant Pot: Seal the lid and set to Manual/High pressure for 45 minutes (it will take about 15–20 minutes to come to pressure). After cooking, allow a natural pressure release for 25 minutes, then release any remaining pressure manually and open the lid.
• After cooking, remove the lid, taste, and adjust salt and pepper gradually until the flavors are balanced. Remove and discard the bay leaf and the chipotle peppers (they will continue to add heat if left in).
• Stir in 1/3 cup chopped cilantro and a squeeze of fresh lime juice if using. Serve warm. Store leftovers in the cooking liquid in the refrigerator; the beans will thicken and develop more flavor as they sit.