1 pound dry black beans
1 green pepper, chopped
1 onion, chopped
2-3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon salt
1+ teaspoon dried crushed red pepper (1 teaspoon is mildly spicy)
1 bay leaf
5-6 cups water or stock
1. Combine all ingredients in a slow cooker.
2. Cook on high for 5-6 hours, or on low for 7-8 hours. (No need to pre-soak beans when using the slow cooker.)
Serve with rice and salsa. Try substituting chili powder for the oregano and adding some macaroni, tomatoes, corn, etc. for a black bean chili.You could also mash with salsa and heat in a skillet for burrito filling, mash and mix with vegan bread crumbs to pan-fry for mexi-burgers, blend thoroughly and thin with stock or cream-like sauce and serve as soup, or mash well and serve as bean dip.