Best Black Beans in the Slow Cooker

1-2 Anaheim pepper, charred
16 ounces dried black beans, rinsed and drained
1 large onion, chopped
2 large bell pepper, chopped (I like one red, one green)
1/2 pint cherry tomatoes, quartered
5+ garlic cloves, crushed
2 bay leaves
1 can (28 ounces) tomato puree
1 (28 ounce) can water
1 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoon kosher salt

After a few months of making better and better black beans in the slow cooker, this is now the recipe I use each time.  First, I char the Anaheims over my gas stove.  I just turn a burner on high and hold the pepper with metal tongs until each side is blistered.  It takes a few minutes, but the flavor is well worth the extra step.  If you don't have a gas stove, you could char them under the broiler (although be sure to keep an eye on them!)  Then I chop the peppers and mix them in the slow cooker with all of the other ingredients.  No need to soak the beans beforehand!  I cook them on high for 8-9 hours, and they turn out tender and delicious every time!  Best Beans Ever.