Ingredients

1 pound dry black beans
2 Tbsp. oil
6 garlic cloves minced or pressed
2 onions chopped
1/4 tsp. crushed red pepper flakes
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. dried oregano
1 bay leaf
1 can chopped tomatoes in juice-28 oz.
1 Tbsp. soy sauce
2 C. water
1 can tomato paste 6 oz.
1 Tbsp. red wine vinegar
2 cans contrasting beans pinto, garbanzo, great northern, etc. drained, rinsed
Garnishes:
Grated cheese
Sour cream
Chopped fresh parsley
Chopped green onion

Cooking Instructions

Rinse and sort the dried beans and place in the crock pot with a generous amount of water. Cook on low overnight no presoaking necessary. In the morning drain the cooking water. Heat the oil in a skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili powder and cumin and cook 2 minutes, stirring. Add this mixture to the crock pot along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low all day. Stir in canned beans an hour or so before serving. Serve with garnishes.
 
 
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