2cupsdried beans, black beans, pinto beans, small white beans,black eyed peas or a mixture or
2-16ozcanned beans
½medium size sweet onion
1teaspoonground black pepper
1teaspoonsea salt
½teaspooncumin
6carrots
8stalks celery
½medium size sweet onion, reserved from step above
1bay leaf
1teaspoondried basil
Sea salt and ground pepper to taste
1large (28 ocan diced tomatoes
1small bag frozen corn
1large container ready to serve fresh salsa
2cooked chopped chicken breasts, optional
1medium can refried beans, optional
Serve with any combination of:
Tortilla chips
Pepper Jack Cheese, cubed or grated
Sour Cream
Avocados
Humus
Cilantro
Instructions
The day or night before serving: Soak beans in 8 cups of water all day. Drain water. Chop onion. Cook the beans, seasonings, 6 cups of water, and ½ the onion in the Crock pot with the temperature set to “high” overnight.
Chop carrots and celery, and other half of onion used in slow cooker.Place in a gallon storage bag. Add seasonings and refrigerate overnight.
You can add the carrots/celery/onion along with 4 cups of water to the beans in the Crockpot and cook on low during the day, or cook in 4 cups of water in a pot on the stove for approximately 20 minutes from the time the pot boils.
About an hour before you are ready to serve, add diced tomatoes, corn, salsa, chicken and refried beans. Serve with toppings.