1 T olive oil
1 onion, finely chopped
8 tomatillos, chopped in 1/4 inch pieces (about 2 cups chopped tomatillo)
1 T finely minced garlic
2 tsp. dried Mexican Oregano
2 tsp. ground cumin
2 cans black beans, rinsed well
2 cans diced tomatoes with juice
4 cups vegetable broth or chicken stock (I used homemade chicken stock, but you could use canned vegetable or chicken broth)
1 cup water
1/2 cup uncooked brown rice
1/2 cup fresh squeezed lime juice (or a bit less if you don’t love lime like I do)
1 cup chopped fresh cilantro, plus more for garnish if desired
Heat olive oil in large frying pan, then saute onions and tomatillos about 5 minutes, then add garlic, Mexican Oregano, and cumin and saute 1-2 minutes more. Add about 3 Tbls of the chopped cilantro and saute for a few seconds more.
While vegetables saute, dump beans into a colander placed in the sink and rinse until no more foam appears.
Put tomatillo-onion mixture into large 4-5 quart crockpot.
Add beans, tomatoes with juice, chicken stock, water, and brown rice.
Cook on high for 4 hours (This could also be cooked on low for 8 hours.)
Slow cookers can vary, so check and adjust the cooking time accordng to how hot your crockpot gets.)
After 4 hours (or 8 hours if using low) turn the crockpot to low setting, and let it cook 15 minutes to lower the temperature, then add the fresh lime juice and cilantro and cook 10 minutes on low.
Serve hot, with additional chopped cilantro for garnish if desired.
Follow directions above, but put ingredients into medium sized soup pot and add one cup more water.
Cook at very low simmer for about one hour, then reduce heat for five minutes, then add lime juice and cilantro and simmer five minutes more.
Serve hot, with additional chopped cilantro if desired.