I created this recipe while on the Daniel Fast during the Super Bowl of this year. It's a fix-it-and-forget-it meal that's simple, satisfying, and couldn't be healthier. I winner on all sides! —Kelly Minyard
Dry black beans (or 2 cans, drained and rinsed)
Dry kidney beans (or 2 cans, drained and rinsed)
cans chili-spiced diced tomatoes, undrained
green bell pepper, diced
cloves garlic, minced
olive or coconut oil
vegetable stock (or water)
In This Recipe
If using dry beans, soak and cook according to package directions prior to putting in crock pot.
Saute bell pepper, onion, mushrooms, and garlic in oil of choice until soft.
Combine all ingredients in crock pot, adding stock or water until mixture reaches desired consistency. Because all ingredients are pre-cooked, cook time depends on personal preference and time constraints, but 4-10 hours at a low heat is recommended (the longer, the better).