Rate this recipe!
| Prep Time | 20 minutes, plus 8 hours to soak the dried beans |
| Cook Time | 6-10 hours |
| Servings |
servings
|
Ingredients
- 1-2 chipotle peppers dried
- 1 pound black beans dry, rinsed and soaked overnight
- 3/4 cup quinoa uncooked, rinsed
- 1 (28-ounce) can tomatoes diced
- 1 red onion diced
- 3 cloves garlic minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 cinnamon stick dry
- 2 teaspoons chili powder
- 1 teaspoons coriander powder
- 1/4 cup cilantro fresh, chopped
- 7 cups artichoke water
- Sea salt and pepper to taste
For topping:
- cilantro fresh, chopped
- green onions thinly sliced
- lime wedges
- avocado
- yogurt Plain, Greek or sour cream
Ingredients
For topping:
|
Rate this recipe!
|
Instructions
- Load all of the ingredients, except the salt, into your slow-cooker and stir to combine. If you wish to sauteĢ the onion, garlic and bell pepper first, you can, but this is not necessary.
- Cover the slow cooker and 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 added 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, etc.
Recipe Notes
Recipe from Tasty Yummies blog at http://tasty-yummies.com/chipotle-black-bean-and-quinoa-crock-pot-stew- vegan-gluten-free/, 2012.