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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 6 |
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Easy crockpot recipe. We think its really tasty. Can be served over rice, nacho chips or as a filler for tortillas. Or just serve it with bread. Ingredients:
oil (a little) |
1 onion, chopped |
1 garlic clove, finely chopped |
1 fresh chili pepper, seeded and chopped |
1 teaspoon ground cumin |
1 tablespoon chili powder |
2/3 cup dried red kidney beans, soaked overnight, drained and rinsed |
2/3 cup dried black beans, soaked overnight, drained and rinsed |
2/3 cup pinto beans, soaked overnight, drained and rinsed |
4 cups chicken stock |
1 teaspoon sugar |
i yellow bell pepper, seeded and chopped |
salt and pepper |
Directions:
1. Soak the dried beans overnight.
2. heap a little oil in a large pan. Add onion and garlic and cook for about 5 minutes, until softened.
3. Stir in cumin and chilli powder and cook, stirring, for about 1-2 minutes.
4. Add the drained beans and stock and bring to the boil. Boil vigorously for about 10 minutes.
5. Trnasfer the mixture to the crockpot. Cover and cook on low for 10 hours, until the beans are tender.
6. About 20 minutes before serving, add the chopped yellow pepper and stir.
7. Season with salt and pepper and stir in the sugar.
8. Serve immediately.
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