Ingredients

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