Slow Cooker Mexican Spicy Black Beans for Your Vegan Crockpot


FROM - DelightfulDeliciousDelovely.com

Slow Cooker Mexican Spicy Black Beans for Your Vegan Crockpot

INGREDIENTS

1 lb dry black beans (or canned)

6 cups vegetable stock

1 small onion - diced

1 TBS cumin

1 tsp chili powder

3 large garlic cloves - minced

4 tomatoes - diced

GARNISH - with fresh cilantro, diced jalapeno, grilled corn or diced red onion & lime.

DIRECTIONS

Quick soak the beans by covering them in a pot with water & bringing to a boil.  Remove from heat, cover & let sit for one hour.  Drain and rinse.  The drained bean water is very good for your outdoor plants - so feel free to capture it & spread the nutrients outside.

In a slow cooker - add all the ingredients and cook on high all day.  Additionally - I left mine on warm overnight.  If you cannot cook them this long - use two cups less stock & only add it as you need it to keep the beans covered.  They should be edible in six-eight hours.  Canned beans will require very little stock & be done in less than an hour.

I haven't done these stove top - but I imagine that after a quick soak - these should be done if left covered over low heat for six hours - stirring frequently & adding water as needed.

With canned beans - you will need less than 2 cups of water & they should be done in under an hour.



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