This recipe took me a long time to perfect since I first started cooking vegan recipes. I took bits and pieces of other recipes I found online and cookbooks and then created my own method.
This is great to use for meal prepping. During my bikini prep I always did my black beans this way.
YIELD: Serves 12-13
PREP TIME: 20 minutes
TOTAL TIME: 6 hrs 30 minutes
1 lb black beans (2 cups), sorted, rinsed
1 large onions, chopped (1 cup)
1 large bell pepper, chopped (1 1/2 cups)
5 cloves garlic, finely chopped
1 diced tomato or a few grape tomatos sliced in half
6 cups of water or 4 cups water plus 2 cups vegetable broth
1 tbs oregano
1 tbs cumin
1 tsp salt, add more to taste if needed
1 tsp pepper
2 tsp Creole Seasoning (optional)
In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
Cover; cook on High heat setting 6 1/2 hours.
If it's too much, the great thing with beans is you can always freeze them and save them for later use.