20 ounce tomatoes and chiles diced green drained canned
1 pound black beans dried
2 teaspoons fennel seeds crushed
1 cup bell pepper green chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
2 tablespoons olive oil
2 cups onion chopped
2 teaspoons oregano dried
1.5 cups bell pepper red chopped
2 tablespoons red wine vinegar
1.5 teaspoons salt
2 cups vegetable broth organic
2 cups water
Equipment
bowl
slow cooker
Directions
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours.
Drain beans.
Place beans, 2 cups water, and next 10 ingredients (through oregano) in an electric slow cooker; stir well. Cover and cook on HIGH for 5 hours or until beans are tender. Stir in vinegar and tomatoes.
