ready in 22 h.
- 1.333 cups dried black beans
- 2 tablespoons Oil
- 1 onion (chopped)
- 1 red pepper (diced)
- 1 garlic clove (finely chopped)
- 1 bay leaf
- 2 cups canned tomatoes
- 1.333 cups vegetable stock
- 1 teaspoon ground Cumin
- 1 teaspoon Chili powder
- 1 tablespoon dark brown sugar
- To finish
- 2 ½ cups hot, cooked Rice
Normal Cooking: Soak the beans in cold water overnight. Follow the recipe from step 3 to the end of step 5. Stir the beans into the tomato mixture. Cover and simmer for 1-1 1/2 hours until the beans are tender.
Soak the black beans overnight in cold water.
Preheat the slow cooker if necessary – see manufacturer’s instructions.
Drain and rinse the beans and put in a pan with enough cold water to cover. Bring to a boil and boil briskly for 10 minutes. Drain in a sieve.
Heat the oil in a frying pan (skillet) and cook the onion for about 5 minutes until softened. Add the pepper and garlic and cook for 2 minutes.
Stir in the bay leaf, tomatoes, vegetable stock, spices and sugar and season to taste. Bring to a boil.
Pour the mixture into the slow cooker pot and stir in the beans, pressing them under the liquid.
Cover and cook on low for 8-10 hours until the beans are tender.
Remove the bay leaf and serve the beans over the rice.