Ingredients

The following ingredients have 8 Servings
  • 1  pound dried black beans, washed and sorted
  • 1 large onion, chopped
  • 2 cups carrots, chopped
  • 1 (28 ounce) can of fire roasted tomatoes
  • 1  red pepper, chopped or sliced
  • 1 yellow pepper, chopped or sliced
  • 1 orange pepper, chopped or sliced
  • 2 jalapenos, seeded and diced
  • 6 cloves  garlic, minced
  • 1/ 2 cup fresh cilantro, chopped
  • 1 1/2 tablespoons ground cumin
  • 1 teaspoon ground cayenne pepper
  • 1/2 teaspoon of tabasco sauce
  • 1 bay leaf
  • 2 teaspoons salt
  • 1/2 tablespoon black pepper
  • 6 cups of low sodium vegetable broth
  • 2 cups of water

Instruction

  • Rinse 16 oz. of dry black beans. Wash thoroughly. Place the beans in a slow cooker and soak over night or for 8-10 hours.
  • Once beans are done soaking, rinse off and drain water. Place beans, canned tomatoes, garlic, onion, vegetable broth, water salt, pepper, cumin, cayenne, tabasco sauce, bay leaf and jalapenos in slow cooker. Mix well. Cover and cook on high for 4 hours.
  • After 4 hours, uncover and add in carrots, cilantro and yellow, red and orange peppers.  Put crock-pot on low and cook another 2-3 hours.
  • Taste to see if you like the flavor. Add more salt, pepper, and seasoning if necessary. I often have to add additional salt.
  • Garnish with fresh cilantro, sour cream, and crumbled cheese, if desired.