I’ve been terrible with my VeganMoFo posts! I went camping last weekend (hooray, vegan camping!), and haven’t caught up.
Today, to make up for it, I made some rockin’ black beans, and ate them with squash on corn tortillas.
A note about my crock pot(s) – they cook really hot, so, my cooking times may be less than what you need. As your cooking time comes to an end, check to make sure your meal is cooking properly.
1C dry black beans
2 smallish fresh sage leaves
1 bay leaf
about a tsp oregano
salt (to taste)
1/4 red onion, chopped (mine was a leftover from dinner the other night – it was oven-roasted)
2 garlic cloves, minced, or crushed
1 jalepeno, roughly chopped (use less if you don’t like things super spicy – mine are from the garden and some are super spicy, others aren’t so much)
chipotle powder (to taste. I used about 2tsp)
Tapatio, to taste (again, I used about 2tsp)
cumin, to taste
4T orange juice, divided (I use simply orange, I think if you’ve got a sugary orange juice in the fridge, you probably want to use fresh-squeezed, if possible)
1T lime juice
In a 2qt crockpot, combine beans, water, sage, bay leaf, oregano, and salt. Cook on low until beans are tender (about 3 hours), but not quite thoroughly cooked. Sautee vegetables until onion is translucent, add to beans. By now, there should be very little water above the beans, maybe 1/4 inch? If there’s much more, dump some of the water. Add chipotle, Tapatio, cumin, and 2T orange juice. Cook on low for about another hour.
Just before serving, add 2T orange juice and 1T lime juice.
I served mine on corn tortillas with roasted delicata squash (from my garden) and sauteed bell peppers (mine were mini bells from the garden)