|
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| 1 | pound | black beans | ||
| 2 | quarts | water | ||
| 1 | large | onion, coarsely chopped | ||
| 1 | medium | red bell pepper, chopped | ||
| 1-2 | cloves | garlic, minced | ||
| 2 | 16-ounce cans | whole tomatoes, chopped with liquid | ||
| 1 | 4-ounce can | chopped green chilies | ||
| 1 | 4-ounce can | tomato sauce | ||
| 2 | tablespoon | ground cumin | ||
| 3 | tablespoons | chili powder | ||
| 1 | teaspoon | ground chipotle pepper | ||
| 1-1/2 | tablespoons | garlic salt | ||
| 1/4 | cup | chopped fresh cilantro | ||
| 2 | tablespoons | sugar | ||
 |
| Crock Pot: Put everything
into the pot, except the cilantro and sugar. Set the cooker on high,
cover, and let it cook all day (about 8 hours). Add the cilantro and
stir in sugar
Yield: 8 -10 servings |
