1Anaheim chiliseeds & membranes removed and chopped
crumbled blue cheese
additional fresh oregano or chopped cilantro
In a large pot, heat oil over medium-high heat. Once oil is hot, cook chopped onion until nicely browned, about 20-30 minutes, stirring often, and adding some water to the pot if the onion is beginning to burn. Once onions are caramelized, place them in a 5- to 6-quart slow cooker.
While onions cook, cut the cleaned tomatillos in half for small ones and in quarters for larger ones. Place cut tomatillos in the slow cooker.
Heat a dry heavy skillet (like a cast iron or crepe pan) over medium heat. Add the cumin seeds to the hot pan, and toast, stirring the seeds constantly, being careful not to let them burn, until the seeds begin to turn golden brown and are very fragrant. Remove from pan when they’re a few shades darker than the untoasted seeds. Grind the toasted seeds with a mortar and pestle or with a rolling pin between two sheets of waxed paper, and place them in the slow cooker.
Place the remaining ingredients in the slow cooker and stir to combine. Put the lid on and cook until the beans are creamy and the tomatillos are soft, about 4-5 hours on high or 6-8 hours on low. I like to smash a couple of the tomatillos on the sides of the crock pot when they’re soft to help distribute their flavor.
Garnish each serving with blue cheese crumbles, a sprinkle of fresh herbs, and some avocado slices.