Prep 15 mins
Cook 8 hrs
Somewhere between chili and borracho beans. Delicious, easy to prepare, nutritious, great for week lunches. Cooking beans in a crock pot turns out perfectly cooked, creamy beans every time. Servings are just a guess-sorry! It filled a medium size crock pot (curry cooker in the Middle East). Add more chipotles in adobo if you like spicier food.
- 2 cups dry mixed beans (I used a mix of pinto and cranberry)
- 1 large onion, coarsely diced
- 3 garlic cloves, smashed (more or less to preference)
- 1 chicken bouillon cube (ham seasoning if you have it! sub veg bouillon if vegetarian)
- 6 cups water
- 1⁄4 cup tomato paste
- 1 tablespoon turmeric
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 tablespoons chipotle chiles in adobo, diced (~2 chiles)
- 1⁄2-1 cup diced tomato
- 1 cup cilantro, coarsely chopped
- 1 cup brown rice, cooked
- 1. Combine beans, onions, garlic, bouillon, and water in crock pot. Cook on LOW for 6 hours (or more—I cooked the beans overnight).
- 2. Add remaining ingredients except rice, continue to cook on low for 1-2 hours. Add more water if needed, you want it to be pretty soupy since the rice will absorb a lot of liquid.
- 3. Just before serving, add brown rice and stir to combine.
- 4. Garnish with chopped cilantro, a sprinkle of sharp cheddar, diced green onions.