Categories: dinner, vegetarian

Ingredients

• 1/4 cup olive oil
• 3 onions, chopped
• 1 cup mushrooms, chopped
• 3 bell peppers, seeded and chopped
• 4 cloves garlic, minced
• 6 cups beans, cooked
• 1 can corn
• 1 (28 ounce) can crushed tomatoes
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 tablespoon cumin
• 6 tablespoons chili powder
• 2 tablespoons oregano
• 1/4 cup white vinegar
• 1 tablespoon hot pepper sauce

Directions

1. If the beans are dried you need about a third as many. Soak them for at least four hours, change the water, then cook with 3 times as much water by volume for around 6 hours on low.

2. Heat the olive oil in a large wok over medium-high heat. Add the onions and garlic; cook and stir until they start to become soft. Add the peppers and mushrooms cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.

3. Pour the black beans and corn into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.

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