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| DESCRIPTION | SERVINGS: | servings |
INGREDIENTS
- 1 pound dry black beans
- 1 onion chopped
- 3 chipotle peppers in abodo sauce (3 peppers, not 3 cans) Canned
- 2 tablespoons Garlic Powder
- 6 cups Vegetable Broth
- 1 tablespoon Mexican Spice Mix (See recipe)
INSTRUCTIONS
- Put all ingredients into a slow cooker and cook for 6-7 hours or until black beans are tender and ready to eat.
- There should be a generous amount of liquid so if the mixture starts to dry out, add more vegetable broth. Add extra seasoning as necessary. To serve beans, use a slotted spoon so extra liquid can drain before plating them.
- Use beans in buddha bowls, fajitas, or just eat them plain. SO GOOD!
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