Although this recipe requires some "special" kitchen ware, it's so stinking easy . . . and cheap, too!
1 cup dry black beans
1 small onion, diced
1 green pepper, diced
2 cloves garlic, smashed and minced
salt, chili powder, and cumin to taste
1. Rinse the black beans, searching for any shrivelley looking ones or ones that might be something other than a bean. (Throw the icky ones away, obviously. Or better yet . . . compost them!) Place the (good) beans in a small bowl, cover with water, and let soak in the fridge overnight.
2. Drain the beans and rinse again. Place the beans, onion, green pepper, and garlic in a small (1 1/2 quart) crock pot. Pour in enough water until it is 1 inch from the top of the pot. Cover. Plug in the crock pot and go to work.
3. Uncover the beans. Skim foam from the surface. Add salt, chili powder, and cumin to taste. (Now, in all of my reading of beans and legumes when I went pseudo-vegetarian, you are NOT supposed to salt beans before they cook. It causes the skins to break down, and you get a mushy mess instead of little pods of fluffy goodness.) Serve in tortillas, as a dip for chips, with brown rice, or smash them up and use as refried beans. You could also stir in a can of corn and a can of diced tomatoes for a quick black bean chili.
Oh, and you don't have to use black beans. You could use pinto instead, or vary your seasonings to a more Italian palate and use great northern or some other kind of white bean. (Ah . . . onion, garlic, and bell pepper to start, and finish with salt, lemon, and fresh slivered basil! Tasty . . . !!) Those would be fantabulous tossed with sauteed veggies, whole wheat pasta, and some extra virgin olive oil.
Oh, the possibilities.
Enjoy, mes amis!