Smoky Slow-Cooker Beans
1.5 cups dried black beans, soaked overnight
1 cup dried kidney beans, soaked overnight
4 cups chicken stock (or water)
4 large garlic cloves, crushed (or 2 teaspoons garlic powder)
1 white onion, peeled and quartered (or 1.5 teaspoons onion powder)
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon chipotle powder (optional)
1 teaspoon regular paprika
1 large bay leaf
2 teaspoons himalayan salt
1 handful fresh cilantro, finely chopped
NOTE: If you like a little sweet with your smoky, then add 1/4 cup Lakanto or molasses, or 2 tablespoons Super Sweet Blend to the pot with the other ingredients.
Drain and rinse your soaked beans, and toss them in the crockpot. Add the chicken stock, approximately 4 cups or enough to cover the beans by half an inch. Now throw in the garlic, onion, paprikas, chipotle and chili powders, and bay leaf, and stir to combine. Do not add the salt now, or you’ll have tough and shriveled beans. Cover and cook on low for 6 hours. Remove the lid, add the salt and cilantro, replace the lid and cook for another 2 to 4 hours or until beans are tender and liquid has almost completely cooked away. (If you’re not home at the sixth hour, then just add the salt and cilantro when you can). Sometimes beans are stubborn and take longer than expected to cook, but if you’re patient they’ll come around. Serve immediately and refrigerate or freeze the rest for other meals.
Yield: approximately 5 cups