Slow Cooker Mixes-Black Bean Chili-Salt Free

**We here at Souper Spices are so excited to have made a monumental discovery concerning the time it takes for dried beans to cook–the soaking, the boiling, the waiting. This takes slow cooking to a whole new level. We found that simply preheating your slow cooker and adding the boiling water (stock) we can totally delete the bean soaking process all together! No more waiting!!**

This chili is definitely a comfort food along with crusty bread.*Black beans, onion flakes, chili powder, cumin, oregano & bay leaf.Makes 4 servings. Net weight 8.0 oz (226g)

Recipe for:

Slow Cooker Mixes-Black Bean Chili-Salt Free

1 package black beans-cooked
1 packet Souper Spices-Black Bean Chili Mix
1 28oz can chopped tomatoes
1 TB soy sauce
1 6oz can tomato paste
3 C BOILING water
1TB red wine vinegar

Preheat slow cooker and add all ingredients except for water, cover. (We want all of the ingredients hot to speed the cooking process) Next, boil water then add to other ingredients, stir & cover immediately. Stir well and cook on high 4-5 hours. Serve with grated cheese, sour cream, chopped parsley, onion or salsa.

**Due to the demand for slow cooker recipes, I have converted my dry mixes from the previous stove top directions. Stove top directions will be included with each item under the new slow cooking method.

Rinse and sort beans/peas. Place beans in a large pot with 4 cups of water. Bring to a boil and cook for 2 minutes. Turn off heat, cover and let beans soak for an hour. (You can also soak beans overnight in 4 cups of water) Drain and rinse. Sauté mushrooms, celery and carrot in 1 tablespoon of olive oil until tender. Return beans to pot with 4 cups water and add all other ingredients pot. Cook 1 1/2 -2 hours on stove adding water if necessary