1 package of Bob's Red Mill Black Turtle Beans, rinsed and sorted

Place the beans in a crock pot before you go to bed with enough filtered water to cover them by at least two inches. They will hugely expand overnight and absorb a lot of water. In the morning, go ahead and drain them.

1 organic sweet green pepper, chopped

1 organic jalapeno, seeded and chopped

1 fist sized organic onion, chopped

5 clove of organic garlic, crushed or minced

soaked black beans

1 t. ground cumin

1 t. ground coriander

1/2 - 1 t. ground chipotle powder

4 dashes of liquid smoke

salt to taste

Place all of these ingredients in the crock pot, add water to cover. Not too much though, just enough to cover by about a 1/2 inch, because you don't want your beans to be too runny. By seeding the jalapenos, you take the heat out and are left with a nice chile taste. Turn the crock on high. Stir periodically throughout the day. They should cook 6-8 hours until desired tenderness. I like them still holding their shape and somewhat firm. If you want it a bit thicker, towards the end of the cooking time, mash some of the beans against the side of the crock and stir in. I add in the salt at the end so I don't toughen up the beans. One or two teaspoons would not be a lot in this big pot of soup.

Serve with all the fixings such as vegan sour cream (Tofutti brand non-hyrogenated), chopped tomato, chopped onion, chopped cilantro, chopped avocado and some hot sauce. Don't forget some cornbread!