Layer these ingredients in a clean, cool crock pot:
1 bag of dried black beans
1 sweet potato, in small cubes
1 cup corn, hominy, or dried posole
1 Russet potato, cubed
3 fresh Roma tomatoes, quartered
1 small onion, chopped or sliced
4 cloves garlic, sliced thin
3 Tablespoons ground cumin
1 Tablespoon chili powder
1 Tablespoon black peppercorns, whole
Cover the ingredients and fill the crock almost to the top with water, broth, or beef stock. Leave about 1/2 an inch from the top of the crock pot.
Cover with crock lid, venting the lid a bit to allow a little room for evaporation. Cook on low 6 to 8 hours. Taste about 1/2 an hour before serving. Adjust seasonings according to your own taste preferences at this point.
GARNISH IDEAS:
In separate containers for individual taste preferences, offer any or all of the following foods on the side:
Herbs: Chopped cilantro, basil, or parsley
Chopped fresh vegetables: tomato, onion, pepper, lime wedges
Sauces: Pico de Gallo, Salsa, Tomatillo Sauce, Smokey Poblano Sauce
Dairy: Sour cream, yogurt, any Mexican-style white cheese (crumbled or grated), grated Cheddar or Jack cheeses
MENU IDEAS:
Serve in individual soup bowls with thick slices of toasted ciabatta bread, warm flour tortillas, or corn bread and honey butter alongside a simple green salad drizzled with a squeeze of lime juice, a drizzle of olive oil, and a sprinkle of chili powder.
WASH IT DOWN WITH THIS:
Wine: Try a hearty red, such as a Sonoma Valley zinfandel (no, not the pink stuff, please) or perhaps a shiraz from Southern Australia, mate. A lighter, more refreshing option would be a very well-chilled crisp, acidic Sauvignon blanc, a dry but silky semillon, or a spritely gewurztraminer.
Bubbly: Any meal as heavily laden with rich sauces or strong, bold flavors as this one is goes perfectly with any palate-cleansing, bubbly beverage. Try beer, champagne, or a sparkling wine from your neck of the woods.
