Ingredients
500 grams dry black beans
2 tbsp vegetable oil
6 garlic cloves, minced or pressed
2 medium onions, chopped
1/4 tsp crushed red pepper flakes (more if you like hot food)
1 tbsp chili powder
1 tbsp ground cumin
1 tsp dried oregano
1 bay leaf
1 can/28 oz. chopped tomatoes in juice
1 tbsp soy sauce
2 cups beef stock
1 T. red wine vinegar
2 can pinto beans, drained and rinsed
garnishes: grated cheese, sour cream, chopped parsley, onion, etc.
Directions
Rinse and sort the black beans and place in the slow cooker/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 slow cooker/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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