Slow Cooker Black Velvet Beans

wednesday night american indian wednesday nights in america bean side mexican slow cooker chile pepper cumin garlic citrus orange juice backyard bbq soy free peanut free dairy free wheat/gluten-free tree nut free bell pepper vegetarian vegan

Luz Calvo and Catriona Rueda Esquibel

Makes 6 cups (1½ L) or about 8 servings

Source

Ingredients

2 cups (500 mL) dried black beans, sorted and rinsed

6 cups (1½ L) water

2 dried Mexican avocado leaves

1 tbsp dried epazote

1 white onion, diced

1 yellow bell pepper, stems and seeds removed, and diced

1 Tbsp extra virgin coconut oil

4 garlic cloves, peeled and minced

1 Tbsp minced chipotles en adobo

1 Tbsp cumin seeds, toasted and ground

2 tsp sea salt

3 Tbsp sour orange juice (or 2 Tbsp orange juice + 1 Tbsp lime juice)

¼ cup (60 mL) fresh cilantro leaves

Method

In a slow cooker on high heat, add beans and water.

On a griddle on high heat, toast avocado leaves for a few seconds on each side, until aroma is released. Using fingers, crumble into bean pot, along with epazote.

In a large frying pan on medium heat, sauté onions and bell peppers in oil until soft, about 10 minutes. Add garlic, chipotle, and cumin and sauté for 1 minute. Transfer mixture to bean pot. Cook beans on high for 4–6 hours or low 6–9 hours, or until skins are soft and insides are creamy. Add salt and cook, uncovered, for 20 minutes. Before serving, stir in sour orange juice and garnish with cilantro leaves.