We had a cold snap blow in on Halloween night, with temperatures hovering at freezing after a day in the 70s.
Time to pull out the slow cooker and make something hearty to warm body and soul.
I put on some beans to soak overnight, and started them cooking with salt and pepper Saturday afternoon. When I got home from work Saturday evening, I added the remaining ingredients and went to bed, leaving the pot to simmer overnight.
This morning, I awoke to the savory smell of the frijoles borrachos and I knew it would be a good day.
I served the dish with a fresh cilantro garnish and toasted strips of a flour tortilla. Sliced avocado rounded out the meal.
Vegan Frijoles Borrachos
1 pound dried pinto beans (other beans may be substituted as desired), soaked overnight
6 cups water
1 tablespoon kosher salt
1 1/2 teaspoons fresh ground pepper
4-6 cups vegetable stock (start with 4, add more as needed)
1 28-ounce can chopped tomatoes
1/4 cup fresh jalapeño, chopped
3 bay leaves
1 tablespoon dried oregano
1 tablespoon ground coriander
1 1/2 cups chopped cilantro, plus extra for garnish
1 medium onion, chopped
6 cloves garlic, minced
1 tablespoon olive oil
1 medium onion
1/2 cup chopped celery
1 bottle dark beer (I used Negro Modela)
Rinse soaked beans and place in Crock Pot with water, salt and pepper. Place on high heat, bring to a boil then reduce to low heat. Let simmer 6 to 8 hours. Turn Crock Pot up to high again. Saute onion, celery and garlic in olive oil until translucent then add to beans. Add remaining ingredients. When Crock Pot is boiling again, reduce heat to low, and simmer another 3-4 hours. Garnish with fresh cilantro and serve with tortillas or rice.