Santa Fe Black Beans

Ingredients

• 1 (1-pound) package dried black beans
• 3 cups fat-free, lower-sodium chicken broth
• 2 cups finely chopped onion (about 1 large)
• 1 tablespoon chopped chipotle chile, canned in adobo sauce
• 1 teaspoon salt
• 4 garlic cloves, minced
• 1 tablespoon fresh lime juice
• 4 ounces crumbled queso fresco (about 1 cup)
• 1/2 cup chopped fresh cilantro
• 1/2 cup unsalted pumpkinseed kernels

Preparation

1. 1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
2. 2. Place beans in a 3-quart electric slow cooker. Stir in chicken broth and next 4 ingredients (through garlic). Cover and cook on LOW for 10 hours or until beans are tender.
3. 3. Stir in lime juice. Mash bean mixture with a potato masher until slightly thick. Sprinkle with queso fresco, cilantro, and pumpkinseed kernels.