I love my good ol’, trusty crock pot. Well, I should add that I certainly don’t enjoy how it makes my entire apartment reek like onions for DAYS– but using a slow cooker is oh-so convenient AND so damned easy! So alas, I endure the strong smell of stew that lingers on my clothes and belongings for weeks post crock pot day. The number one thing I cook in a slow cooker (as a vegan bodybuilder/bikini competitor) is BEANS! I eat a ton of beans so making a big-ass batch to last me the week is a pretty standard part of my meal prep.
I don’t actually season them very much. And GASP– I don’t even soak them first! I literally throw a bag of dried navy beans in there with a few standard ingredients and VOILA: super simple, spicy baked beans.
Ingredients:
1 lb. bag of dried white navy beans (approx. 2 cups)
1 small onion, chopped
1/2 jalapeno pepper, chopped
2 Tbsp. olive oil
1 Tbsp. cumin
1 tsp. sea salt
1 tsp. black pepper
4 cups water or low-sodium vegetable stock
Method:
Throw everything into the crock pot, cover and cook on high for three – four hours. Stir halfway through and add more water or stock if necessary. Easy peasy.
