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Remove water from and rinse:
4 Cans Black beans OR
2 1/4 Cups Dried Black Beans which soaked overnight or longer in a pot
Combine in a crock pot or slow cooker:
Beans from above
Tomatos: fresh, canned and/or paste -- the equivalent of 2 cans
chili powder
cumin
red wine or vinegar
2 oz dark chocolate
black pepper
More veg you can add:
onion
chopped garlic
carrots
mushrooms
bell peppers
corn
Meat you can add:
Cut up sausage
ground meat (beef, turkey, lamb...)
cubed meat (chuck. . .)
More spices you can add:
peanut butter
coriander
basil
thyme
oregano
mustard (dry or prepared)
hot sauce
More liquids you can add:
cider vinegar
balsalmic vinegar
beer
water
Beans you could use in addition to, or instead of black beans:
kidney
navy
adzuki
pinto
Cook for 8 hours on low (4 on high, probably), after making sure there's enough liquid for things to cook (if you've never used a crock pot, consult your user's manual). It's perfectly safe to eat much sooner, but won't have the right texture. You can easily let it go longer. Keeps well in the refrigerator and reheats better. Tastes great over rice, or with cornbread.
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Copyright Rebecca Allen, 2006.
Created April 30, 2006 Updated April 30, 2006