You should really keep this recipe for vegan Mexican black beans in your back pocket. Sometimes you really need a couple of sides to round out a meal and this one requires no more than five minutes of active work time. Your slow cooker will do the rest. So ditch the canned beans. These are so much more flavorful and absolutely foolproof.
Tuesdays are generally Taco Tuesdays in our home but one thing that makes Mexican food so enjoyable is eating all of the wonderful accompaniments that go along with the main event. It’s the guac. The salsa. The sides. All of it. But prepping all of that stuff can be time consuming, which is not always ideal for a weeknight. Thankfully, I have a few tricks up my sleeve; this is one of them.
The beans can even be made a day or two in advance. (Translation: Sunday => Tuesday.)
- 1 pound dry black beans
- 6 cups vegetable stock
- 1/2 large white onion, cut into four chunks
- 4 cloves peeled garlic
- 2 bay leaves
- 1/2 teaspoon cumin
- 1 teaspoon salt
- Combine the beans, vegetable stock, onion, garlic, bay leaves and cumin in your slow cooker.
- Set your slow cooker on high. Cook for four hours.
- When the four hours is up, add the salt. Give the beans a stir and cook for an additional 15 minutes. Serve. Or refrigerate for a day or two. Whatever you like!
