Slow cooked black beans brightened by chunks of yams in a rich, slightly chocolaty sauce will warm your winter chill. Thanks to CHEFS student Maria for inspiring this recipe from her vegetarian chili.
1 Tb olive oil
1 onion, roughly chopped
1 green bell pepper, roughly chopped, seeds and ribs discarded
4 cloves garlic, thinly sliced
1 pound (2 cups) dried black beans
8 cups cold water
1 Tb cumin
1/4 tsp ancho chili powder. Add more if you like spicy beans.
1 tsp cocoa powder
1 tsp oregano
3 large Diane yams, peeled, thickly sliced and roughly chopped into bite sized pieces
about 1 Tb salt. Add a bit at a time until it’s to taste
Fry onions and bell pepper in olive oil until the skin begins to char. Add garlic and fry for a minute more. Remove from heat.
Rinse beans and discard imperfect ones. Add to cold water in a large pot. Stir in seasonings and bring to a boil and let boil for 5 minutes. Add fried vegetables and chopped yams to water and bring to boil again. Pour contents of pot into a slow cooker. Add more water if needed to cover the beans. Set cooker on low and cook all day or all night, depending on whether you start in the morning or evening. It could take at least 8 hours until the beans are soft. Salt to taste, stirring in salt a bit at a time. Freezes well.