1. If using a slow cooker or insta-pot you do not need to presoak the black beans. If cooking on a stovetop soak overnight or swap out for canned black beans. Add beans to your choice of pot. Add onion, garlic, 6 cups of vegetable broth, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper. Stir to combine. 2. Cover and cook for 6-8 hours o high or until the beans are completely tender. Give the mixture a good stir. 3. Add more broth as needed to reach your desired consistency. 4. Serve topped with your choice of fresh ingredients such as avocado, cilantro, cheese, sour cream, etc.