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Put the presoaked beans into your slow cooker. If you don't have time to soak the beans overnight, you can quick soak them by boiling rapidly on the stove for 10 minutes, and then letting the beans set in the closed pot of hot water for 1 hour. Drain and then put into the cooker. Add the entire can of tomatoes, the onion, and the garlic. Follow with all the spices and then pour in the broth and water. Wash and float the uncut peppers on top. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5. Remove the chilies before serving. If desired, drop in a few handfuls on baby spinach into the pot and stir. The spinach will wilt quickly! If you like, garnish with shredded cheese or sour cream (or both).
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