What You Need:

1 lb. dry black beans
2 cans contrasting beans (pinto, garbanzo, great northern, etc.) 2 T. oil
6 garlic cloves, minced or pressed
2 onions, chopped
1/4 t. crushed red pepper flakes
1 T. chili powder
1 T. ground cumin
1 t. dried oregano
1 bay leaf
1 28 oz. can chopped tomatoes in juice
1 T. soy sauce
2 c. water
6 oz. can tomato paste
1 T. red wine vinegar

How to Make It:

Rinse and sort the dry black beans and place in the 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 along with all remaining ingredients except canned beans.
Stir well and cook on low all day.
Stir in canned beans an hour or so before serving.

Tip:
Serve with garnishes such as grated cheese, sour cream, chopped parsley, green onion, etc.