This is another recipe from my favorite slow cooker cookbook, Fresh From the Vegetarian Slow Cooker. In the book this recipe is called something like Spicy Black Bean Chili, but I found it better suited to be fancy black beans over rice.
The first thing I did was soak the black beans. Since I have started this blog I have made a commitment to stop using canned beans and soak and cook all my beans. At first it was hard to get used to and some nights I forgot to soak the appropriate beans for the next day and had to substitute in some other type of bean, but I am finally falling into the swing of things.
On this occasion I remembered to soak the beans the night before so I woke up to these black beans:
Aren't those pretty? It's the little things :)
Let's see what Zoey thinks:
The funny thing is that Zoey used to be afraid of sniffing things. Lately she has taken to sniffing everything I bring home from the grocery store! I placed these in the slow cooker for about 5 hours to get them soft.
5 hours later:
I steamed up some peppers, onion and garlic with some chili powder.
Then I added all the other ingredients (things like tomatoes, beans, broth and more spices) and let it cook on high for about 3 hours in the big slow cooker. You can also see my mini slower cooker working here cooking up some barley and rice.
After 3 hours I scooped some bean chili over the barley rice blend and was a happy camper. I don't even think of this as chili anymore, but it makes a great black bean topping for rice.
2 comments:
That looks wicked good! That is next on the list.
Zoey is getting to be quite the little feline sous chef! Again, looks like ANOTHER delicious offering from Zoey's kitchen.
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