Santa Fe Black Beans

• 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

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. 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. Stir in lime juice. Mash bean mixture with a potato masher until slightly thick. Sprinkle with queso fresco, cilantro, and pumpkinseed kernels.

black beans, chicken broth, onion, chipotle chile, salt, garlic, lime juice, queso fresco, fresh cilantro, unsalted pumpkinseed kernels

Taken from www.myrecipes.com/recipe/santa-fe-black-beans (may not work)