It is in honor of Father John McShane that I came up with this recipe. It can be served as a side dish or as main dish, in a cup or bowl.
Slow Cooker Black Beans
3 C dried black beans
4 C broth
Coat the inside of your crockpot with pan spray. Pour in beans and broth. Cover beans with water. Cook on high for six hours, adding water, as necessary to keep beans covered with liquid. I use chicken-bone broth for flavor but if you want to make this a vegetarian recipe you can substitute vegetable or mushroom broth. Drain beans.
3 C brown rice
6 C water
Pour water into a medium sized pot and bring to a boil. Add rice and return to boil. Cover and keep on a low simmer for twenty minutes, stirring frequently.
1 T cooking oil
1 C onion, minced
1 28 oz can tomatoes, puréed
3 T unsweetened, powdered cocoa
1 t chipotle chile powder
2 t salt
Heat the oil in a saucepan over medium flame. Add onion and cook until translucent, about five minutes. Pour puréed tomatoes into pan. Add cocoa, chili powder and salt, mix well. Bring sauce to a boil and let simmer for three minutes, stirring constantly
Combine rice, beans and sauce. Mix thoroughly. Serve warm.