Ms Betterhome


Slow cooker blackbean chilli (vegan)
May 6, 2012, 11:36 pm
Filed under: food, vegan eating | Tags: ,

I have been making chilli with dried black beans ( aka black turtle beans) for a few years. The beans are not common in Sydney, so I used to buy 5 kilo bags from the Fiji Market in Newtown whenever I spotted them. Now we no longer live in Newtown, my spotting opportunities are limited, so I buy them online from Honest To Goodness ( again, in 5 kilo bags).

Black beans have a great, earthy flavour, and they’re quite high in protein ( around 14 grams per cup). I used to make the chilli in 3 stage process, that involved soaking overnight, precooking the beans, then cooking again with veggies & seasonings. However, this process was a bit fussy, and often led to slightly runny chilli, because the beans were so well hydrated when they went into the slowcookerfor the last time ( slow cookers trap condensation, so you often get extra liquid in the meal as a result).

Emboldened by an experiment with slow cooker baked beans that used pre-soaked but not pre cooked Cannellini beans, I decided to cut the precook stage from my chilli recipe. It was a great success, and the process will be simpler forever more.

My new recipe (based on the approximate amounts I use in my smaller slow cooker) is:

Pre soak about 2 cups of dried blackbeans overnight or longer

Add drained, soaked beans to the slow cooker with:

2 onions, 4 cloves of garlic and one chopped red chilli, sautéed in olive oil

One chopped red capsicum ( no need to pre cook)

One tin chopped tomatoes

Veggie stock to cover bean/veg mixture by about 2 cm

Seasonings to taste: I used a harrissa spice mix and about a teaspoonoff cumin seed. Sometimes I add smoked paprika and/or dried oregano

Optional: a 2-3 cm square of  kombu sea vegetable. This is an old macrobiotic trick for cooking beans. It adds minerals and flavour to the broth, and increases digestibility (ie reduces farting).

cook on low for at least 10 hours.

I freeze in 200 gram portions, and we get about 4-5 taco dinners for 2 out of this amount… It makes about 2 litres of chilli in my 3 litre slow cooker.

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