BLACK BEAN STEW
I made this in a 2 quart crock pot.
1 cup dried black beans + 4 cups water, cook on low overnight
Next morning beans should be tasty soft. Add these ingredients:
1 cup EACH of chopped tomatoes, chopped onions, thinly sliced carrots, thinly sliced celery
2 tablespoons minced or chopped garlic
2 tablespoon Cumin, about 1 tablespoon each of Chili powder, Chives, Cilantro
2 small beef bullion cubes, crumbled
2 chopped jalepenos
Cook on low until lunchtime, then it's ready to serve!
If stew is too thick, add a bit of water, if too thick, cook on high with lid off until extra water is absorbed.
Optionally serve garnished with shredded cheese or sour cream.
A side of crackers, warm bread, or freshly made fried corn tortillas are nice accompiaments.
This stew is full of protein (when combined with cheese or rice in same day) and very low fat.
Will keep up to a week in cold refrigerator and taste better each day.