| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Veg03 |
5 |
servings |
INGREDIENTS
| 16 |
oz |
Packaged dried black beans |
|
|
Rinsed and picked over |
| 4 |
c |
Boiling water |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Green bell pepper |
|
|
Cut into 1-inch squares |
| 1 |
|
Red bell pepper |
|
|
Cut into 1-inch squares |
| 1 1/2 |
tb |
Chili powder |
| 1 1/2 |
tb |
Ground cumin |
| 1/4 |
ts |
Seasoned salt |
| 3 |
|
Garlic cloves; minced |
| 1/2 |
ts |
Liquid smoke hickory seasoning |
| 6 |
oz |
Canned tomato paste |
| 6 |
lg |
Plum tomatoes; chopped, |
|
|
OR 28-ounces canned Italian peeled |
|
|
Tomatoes |
|
|
Drained and chopped |
INSTRUCTIONS
The cooking time of black beans can vary a great deal depending on
how long they were stored and where they were grown. With the same
slow-cooker technique, black beans have at different times taken as
little as 5 1/2 or 6 hours on low or as long as 9 hours on the same
heat setting; so start checking after 5 or 6 hours, but leave
yourself some extra time, just in case. I like to top this meatless
chili with shredded lettuce and carrots, chopped tomatoes, scallions,
and avocado, and a dollop of sour cream or yogurt.
MAKES 5 TO 6 SERVINGS
1. In a 3 1/4-quart electric slow cooker, mix together the beans,
water, onion, green and red bell peppers, chili powder, cumin,
seasoned salt, garlic, and liquid smoke.
2. Cover and cook on the low heat setting 6 to 9 hours, or until the
beans are tender. Stir in the tomato paste and tomatoes.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.
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