1 cup dry pinto beans (2 1/2 cups prepared)
1 large sweet potato or yam, peeled and cut into 1/2-inch-ish cubed
1 cup water
1/2 onion, chopped
1 14.5 oz can diced tomatoes with jalapenos
2 tsp orange or tangerine zest
3 tsp chili powder
1/4 tsp paprika
1/4 tsp cayenne pepper (optional)
Pinch ground allspice (optional)
Fresh cilantro leaves, torn, for servingSalt and pepper, to taste (I used about 1/2 tsp seasoned salt)
1. If you're using dry beans, sort, rinse, and soak them in the refrigerator overnight (or for up to 24 hours) in plenty of water. Change the water at least twice in this time. If you are using canned or pre-cooked beans, just skip this step and rinse them well just before you add them to the crock.
2. Combine everything but the cilantro in a sprayed crock, and cook on low for 7-9 hours or high for 4-5. Serve with some fresh cilantro on top.
Easy peasy. I don't have a zester (or a grater, for that matter) so I used a vegetable peeler to peel off just the outer skin of my tangerine (no white stuff!) and minced it, which I think worked just fine.
If you're not bound to the "vegan" thing, this would be yummy with some grated cheese on top.
Quote of the Day: Said Aristotle unto Plato, "Have another sweet potato?,"Said Plato unto Aristotle, "Thank you, I prefer the bottle." ~ Owen Wister (1860-1938), American novelist