This is a GREAT Sabbath evening meal as it’s a slow cooker meal and can be served over rice (also quick).
1 16 oz. dried black beans
1 7 oz. can roasted diced green chillies
1 1/2 cup diced white or red onion
3-4 tablespoons tomato paste
1/4 cup vegetable oil
2 heaping tsp McKays Chicken Seasoning or other chicken bullion
1 1/2 tsp dried cilantro
1 tsp garlic salt
1/2 tsp salt
1 tsp ground cumin
1 tsp chilli powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 cup Morning Star Farms griller bits (or whatever you like as far as meat substitute. Real meat must be separately sauteed first and then added.)
rinse and soak beans overnight
In the morning, rinse beans again, put them in a pot and cover them with water. Bring them JUST to a boil. This helps the skins pop and speeds the cooking process. While these are coming to a boil, put all the other ingredients, except the griller bits, in a Boston Baked bean pot for the oven or a slow cooker. Put the boiling beans and all their liquid on top of the other ingredients. Bake at 350 for one hour and then 250 for at least 4 hours, adding water as needed. It’s fine to leave them on to cook for WAY longer than that. I stir the griller bits in as soon as I turn off the heat and let them cook in the hot beans for a few minutes.
I serve this as a haystack base but it’s awesome alone or with a bit of cornbread or over rice. It’s just YUMMY comfort food.