These beans are a staple at my house. Andrea turned me on to them and they are a great slow cooker meal for Sundays that will provide a big dinner and many lunches!
This recipe is from the Rebar cookbook. Andrea and I both agree that their way of cooking them was complicated and we love our slow cookers, so we altered it to work for the slow cooker!
4 cups of black beans or a mix of black beans and chickpeas, soaked overnight or use canned
1/2 bunch cilantro
1 tbsp cumin seed or cumin powder
2 tbsp chile powder
1 tbsp dried oregano
6 garlic cloves, peeled and chopped
1 yellow onion, chopped
1 tbsp salt
2 tbsp chipotle puree (see notes below for this)
1/2 cup maple syrup
1 small can tomato paste
1/3 cup red wine vinegar
1/4-1/2 cup of water or more just to barely cover the beans once everything is in the slow cooker.
Throw or gently add everything to the slow cooker. Cook on low for 6-8 hours or high for 2-3 hours depending on your slow cooker.
Notes: Andrea & I both think this is way too much chipotle puree. We usually add 1-2 teaspoons. But if you like it smoky and hot add the whole amount! Start with less and you can always add more. To make the chipotle puree, buy a can of chipotle chilies in adobo sauce and puree the contents of the can. You can save the remaining in a sealed container for a week. I usually use the same can for the next weeks batch. Or make with a friend and share a can!
We usually use these beans to make burritos or burrito bowls for dinner or lunch. I top the beans on brown or sprouted rice and add guacamole and salsa. You can add cheese if you like to the bowl or in a tortilla for a burrito.
This was the before pic, unfortunately I forgot to take an after. They are much darker and less runny when they are finished!