• 1 lb dry black beans
• 2 Tbsp. oil
• 6 x garlic cloves chopped or possibly pressed
• 2 x onions minced
• 1/4 tsp crushed red pepper flakes (more if desired warm food)
• 1 Tbsp. chili pwdr
• 1 Tbsp. grnd cumin
• 1 tsp dry oregano
• 1 x bay leaf
• 1 can minced tomatoes in juice - (28 ounce)
• 1 Tbsp. soy sauce
• 2 c. water
• 1 can tomato paste - (6 ounce)
• 1 Tbsp. red wine vinegar
• 2 can contrasting beans (pinto, garbanzo, great northern, etc.) liquid removed, rinsed
•     Grated cheese
•     Lowfat sour cream
•     Minced fresh parsley
•     Minced green onion

Directions

1. Rinse and sort the dry beans and place in the crockpot with a generous amount of water. Cook on LOW overnight (no presoaking necessary). In the morning drain the cooking water.
2. Heat the oil in a skillet and saute/fry the onions, garlic and red pepper flakes. Cook 1 minute, then add in chili pwdr and cumin and cook 2 min, stirring.
3. Add in this mix to the crockpot along with all other ingredients except canned beans and garnishes. Stir well and cook on LOW all day. Stir in canned beans an hour or possibly so before serving. Serve with garnishes.
4. NOTES :