Vegan / Main Dish / Plant-based
The flavor, texture, and digestibility of these crockpot beans are sublime! This approach is based on the way traditional Mexican cooks prepare beans—in clay, unsoaked—with seasonings and epazote for digestibility.
* Epazote is an aromatic herb used in the cuisines and traditional medicines of Mexico and Guatemala. It has notes of oregano, anise, citrus, and mint.
Recipe by Maggi Adamek, PhD.
2 cups beans of choice
1-2 teaspoons sea salt
1 tablespoon whole black peppercorns
3-4 large garlic cloves with paper on
⅓ cup diced white or yellow onion
2 bay leaves, optional
2 chipotle peppers, optional
2 teaspoons dried epazote or 3-4 epazote sprigs (sub oregano), optional
Note: DO NOT SOAK BEANS; PUT THEM IN THE CROCKPOT DRY.