Vegan, dairy, egg, gluten, soy and sugar free
- 1-2 dried chipotle peppers
- 1 pound dried organic black beans, rinsed and cleaned
- ¾ cup uncooked quinoa, rinsed and cleaned
- 1 28-ounce can organic diced tomatoes
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 dried cinnamon stick
- 2 teaspoons chili powder
- 1 teaspoon coriander powder
- ¼ cup fresh cilantro
- 7 cups water
- Salt and pepper to taste
- Green onions, thinly sliced
- Lime wedges
Load all of the ingredients except the salt into your slow cooker and stir to combine.
Cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the black beans are tender. The time to cook the beans can vary based on the strength of your slow cooker and also the freshness of your beans.
Add the salt at the very end, as it will affect how the beans cook if you add it at the beginning.
Remove the chipotles and the cinnamon stick before serving.
Ladle into bowls and serve topped with fresh cilantro, green onions, a squeeze of fresh lime juice, diced avocado, sour cream, hot sauce, tortilla chips, etc.
Cook’s Tips: You can sauté the onion, garlic and bell pepper first, but I like to make crock-pot cooking as simple and quick as possible.
Calories: 310, Carbohydrates: 57 g, Protein: 17 g, Fat: 2.5 g, Cholesterol: 0 mg, Sodium: 150 mg, Fiber: 13 g
Recipe by Beth Manos Brickey, who uses fresh, seasonal, clean, whole foods in her recipes. A self-described yoga-obsessed graphic designer she is gluten and dairy free and eats mostly vegetarian. She blogs at tasty-yummies.com.