All Photos © Christine Elise McCarthy 2013
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These can be done stove top – or with canned black beans (if you need these fast). I cooked them all day & overnight in a slow cooker. They are simple & easy & yummy.
Slow Cooker Mexican Spicy Black Beans for Your Vegan Crockpot
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
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 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.