By Cole :: January 09, 2006 @ 09:28 PM
For the Crockpot
Soak - 1/2 pound black beans overnight.
The following morning:
32 ounces of vegetable stock
1 coarsely chopped onion
2 sliced bell peppers (1/2 bag of frozen bell peppers will suffice)
1 tsp salt
1 tsp chili powder
1 tsp oregano
1/2 tsp cumin
1 tsp of garlic (or 4 cloves fresh)
Cook for 12 hours on low. Puree with stick belnder before serving.
More beans and less stock may be used for a thicker consistency which is excellent served over rice.