Ingredients
120 ml Olive Oil
4 Onion
2 Green peppers
2 Red peppers
4 Garlic Cloves, smashed
14 oz firm tofu
15 oz Canned Plum Tomatoes
10 g ground black pepper
4 g cumin
50 g chilli powder
9 g dried oregano
30 ml White vinegar
15 ml tabasco
1756 g black beans, drained
Preparation
1.Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
2.Pour the black beans into the slow cooker and set to Low. Stir in the sauteed vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on Low for 6 to 8 hours.
