This is one of our favorite recipes in this house. It is rare that we have a recipe that everyone will eat more than once a month without complaint. This is one of those recipes that we are all happy to enjoy.
This recipes is based on this Pinto Bean recipe that I used to make often as well. However, I have been trying to eat fewer grains, so quinoa was a perfect substitute for the brown rice. I am also working on simplifying the foods I buy since we are moving to buying more foods in bulk, so black beans it was.
This is a relatively inexpensive and tasty meal that I though could be enjoyed by anyone that is interested. So, here you go...
1 lb dried black bean
1/3 cup salsa
2 1/2 tsp sea salt
1/2 tsp pepper
2 tbsp garlic, minced
1 tbsp chili powder
1/2 tsp cumin
1/2 tsp oregano
3 bay leaves
1-2 cup cooked quinoa
1. Sort and rinse beans in colander.
2 Put in a crock pot (or large pot) with 2 tbsp apple cider vinegar and enough warm water to cover for 12-24 hours.
3 Drain and rinse, cover with water plus about 2 inches over top of beans.
4 Add all ingredients, except rice.
5 Cook on low in crock pot about 6-8 hours til tender. (Add water if necessary)
6 Add quinoa and cook until warm.
We like to eat this with sour cream, avocado and salsa on top, a side of veggies and cornbread.