Recipe (serves four generously):
- 330g mixed dried beans, soaked in cold water overnight then drained (e.g. pinto, black beans, cannellini, butter beans, chickpeas. Note that if you use kidney beans you must boil them for 10 minutes before adding them to the slow cooker)
- An onion, sliced
- A couple of cloves of garlic, chopped
- 2 teaspoons each of ground cumin, chilli powder, cocoa powder, and oregano
- A few twists of black pepper
- A sweet potato, peeled and cut into roughly 2cm cubes (optional, you could swap this for any other veg or another half a tin of tomatoes)
- 400g tin of chopped tomatoes
- Boiling water
- A fresh red chilli, finely chopped
- Salt to taste
Optional step – fry the onion with a little oil in a small frying pan for five minutes, add the garlic and fry for a further minute.
Put the drained beans, onion, garlic, herbs and spices, sweet potato, and tomatoes in the slow cooker. Add enough boiling water so that the beans and sweet potato are just submerged, you can add more water later if it looks dry.
Cook on high for 6-8 hours.
About half an hour before you want to serve, add the fresh chilli and salt.
Serve over rice or a jacket potato. You could top it with avocado or guacamole, vegan sour cream, and pickled jalapeños.
Mrs Veg 
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