Slow-Cooker Black Beans

1 large onion, finely chopped
3 garlic cloves, minced
1 Tbsp. ground cumin
1/2 tsp. dried oregano
2 tsp. smoked paprika
1 pound (2 1/4 cups) dried black beans, rinsed
1 dried chile (or 1/2 tsp. crushed red pepper flakes)
2 Tbsp. tomato paste
2 tsp. table salt
8-10 cups water (I used 8 cups)
1 Tbsp. lime juice or sherry vinegar

Put all ingredients except lime juice into a 6-quart slow cooker. Cover and cook on HIGH until beans are very tender, about 3 to 6 hours. (I have a newer slow cooker and my beans were cooked in 3 1/2 hours.)

When the beans are cooked, add the lime juice or sherry vinegar and salt and pepper to taste. I found that one extra tsp. of salt was about right, but use your own judgment.

Serve topped with chopped cilantro, plain Greek yogurt and lime-pickled red onions (recipe below).

Yield: about 6 cups of cooked beans.
WW Points per 1 cup serving: 6

Lime-Pickled Red Onions

2 Tbsp. lime juice
1/4 red onion, finely diced

Stir lime juice, red onion and a pinch of salt together in a small bowl and allow to sit for 15 minutes.