Ingredients (use vegan versions):
- 1 lb dry black beans
- 1 green pepper, chopped
- 1 onion, chopped
- 2-3 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon salt
- 1+ teaspoon dried crushed red pepper (1 teaspoon is mildly spicy)
- 1 bay leaf
- 5-6 cups water or stock
Directions:
Combine all in a slow cooker (Crock Pot) and cook on high
for 5-6 hours, or on low for 7-8 hours. (No need to pre-soak
beans when using the slow cooker.) Alternately: soak beans overnight. Combine all in a dutch
oven and bring to a boil on the stovetop. Cover and reduce
heat. Simmer 3-4 hours until beans are tender but not mushy. Serve with rice and salsa. Try substituting chili powder for the oregano and adding
some macaroni, tomatoes, corn, etc.for a black bean chili. Additional uses:
* Mash with salsa and heat in a skillet for burrito filling.
* Mash and mix with vegan bread crumbs, pan-fry for mexi-burgers.
* Blend thoroughly and thin with stock or cream-like sauce
and serve as soup.
* Mash well and serve as bean dip. (Good to increase salt and
red pepper for this.)
Serves: 4-6
Preparation time: Varies
|
