BLACK BEAN CHILI

1 lb. dry black beans
water
2 Tbsp. oil
2 onions, chopped
6 garlic cloves, minced or pressed
1/4 tsp. crushed red pepper flakes (more if you like hot food)
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 (28 oz.) can chopped tomatoes in juice
2 cups water
1 (6 oz.) can tomato paste
1 Tbsp. soy sauce
1 Tbsp. red wine vinegar
1 tsp. dried oregano
1 bay leaf
2 cans contrasting beans (pinto, garbanzo, great northern, etc.), drained and rinsed
GARNISHES:
grated cheese, sour cream, chopped parsley, onion, etc.

Rinse and sort the beans and place in the slow cooker/Crock Pot with a generous amount of water.

Cook on low overnight (no presoaking necessary). In the morning drain the cooking water.

Heat the oil in a skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili powder and cumin and cook 2 minutes, stirring.

Add this mixture to the slow cooker/Crock Pot. Add remaining ingredients except canned beans and garnishes.

Stir well and cook on low all day. Stir in canned beans an hour or so before serving.

Serve with garnishes.