This recipe is perfect for the fall and winter months, and is passively made. Just add to the slow cooker and wait. An easy, inexpensive, and healthy plant-based meal.
In a pan on the stovetop add the onions with a small amount of vegetable broth (or water) and cook until golden at medium heat.
Add garlic and jalapeños to onion and cook until the garlic is browned and fragrant.
Add the tomatoes to the onion mixture.
Transfer the onion mixture to the slow cooker, and add the beans and 6 cups of water.
Cook in a slow cooker for 4 hours at high. Alternatively, cook at 6 hours at low.
When finished, remove 2 cups of the beans and blend in a food processor or high-powered blender. Mix smoothly blended beans, and salt, into remaining beans.
Optionally made some vegan shiitake bacon (or find some oil-free vegan bacon from the store) and/or vegan sour cream to use as a topping.
Top with the cilantro or flat leaf parsley, and optionally season with salt.
Notes
Vegan bacon: Make your own, such as vegan shiitake bacon, or purchase vegan bacon. Make sure you check the ingredients list if you opt for store bought (checking for oil or undesirable preservatives). Vegan sour cream: Make your own or purchased from store.