Stolen from the pages of the latest Yoga Journal magazine, by way of The Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World, by Lynn Alley (and modified from vegetarian to vegan).
Makes 6 to 8 servings.
Slow cookers vary, so adjust the temperature of yours to keep the liquid at a low simmer as the beans cook.
2 cups dried kidney or pinto beans
6 cups water
6 allspice berries
1 stick cinnamon
1/2 tsp each: dried Mexican oregano, cumin seeds, and coriander seeds
1/4 tsp aniseed
1/2 onion, diced
3 cloves garlic, finely minced
1 (28 oz) can crushed tomatoes
1 Tbsp unsweetened cocoa powder
1-2 Tbsp chili powder
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 cup fresh or frozen corn kernels
Salt to taste
1/2 cup whipped silken tofu
1/4 cup thinly sliced green onions, green part only
1/2 cup chopped fresh cilantro leaves
Thoroughly pick through and wash the beans, then place them, along with the water, in a 6 or 7-quart slow cooker insert. Grind the allspice, cinnamon, oregano, cumin, aniseed, and coriander in an electric coffee mill or with a mortar and pestle and add to the beans. Cover and cook on low for 6 hours or until the beans are tender.
Add the diced onion, garlic, tomatoes, cocoa, and chili powder to the beans and continue cooking for 2 hours.
About a half hour before serving, add the bell pepper and corn to the beans.
Season with salt to taste. Ladle into bowls and top each bowl with a dollop of tofu and a sprinkling of green and onion and cilantro.
Enjoy!
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