Vegan Crock Pot Black Beans

This recipe creates a flavorful, filling, and inexpensive meal or side dish. For the skeleton version of this recipe, all you really need are the beans and some water. And hopefully some salt.

But here is my general method:

15 minutes prep, 4-8 hours in crock pot

1 lb black beans
1 large or 2 small onions, diced
1 large bell pepper, seeded and diced
1 14 or 28 oz can tomatoes, with juice
1-2 jalapenos or habaneros, seeded or unseeded (depending on how hot you want 'em.)
2 T minced garlic, or 1t garlic powder
1 T cumin
1/2 T dried oregano
1/2 T paprika
1 t pepper
1/4 cup low sodium vegetable 'better than bouillon' (this stuff is a staple in my kitchen) or 3 T other low sodium bouillon.
2 t kosher salt

Place all ingredients into a crock pot. Stir, and then add enough water to cover 1/2 inch and stir again. Cook on high for 4-5 hours or on low overnight. Monitor occasionally for water levels to avoid burning. Taste and adjust for salt.

Refried beans are easy, too: blend with immersion blender and heat in saucepan on medium until heated through and at the correct consistency. Also, black bean soup could be made by adding extra broth.