Slow Cooker Brothy Black Beans

I'm pretty crazy about black beans.  This is a modification of an old NY Times recipe, halved and done in a slow cooker.  With the 1/2 lb quantity, this feeds 2-3 adults, depending on what you serve it with.

Depending on how fast/hot you cook the beans they will either be whole or mushed up. The slow cooker did a nice job of keeping the beans whole but soft. When I cook on the lowest setting on the gas stove, they start to fall apart and get more mushy texture.
Method:
Soak 1/2 lb black beans in water overnight.

Drain and add soaked black beans to slow cooker pot with 1 diced yellow onion and 4 minced cloves garlic and enough water or veggie broth to cover by 3/4".

2 hours on high in a modern slow cooker. This gets it up to simmering.  At this point, add and stir: 
minced cilantro
minced oregano
epazote leaves
more garlic
salt

Cook for 2 more hours on low.

Use a slotted spoon (depending on how much water you added there may be too much liquid). 

Serve these black beans over cooked brown rice or green rice and garnish with avocado. Or in a black bean bowl with rice, pico de gallo and tali sauce. Or just simply over brown rice with cotija cheese and avocado (pictured).  Or rolled in a burrito or enchilada.