a) no meat
b) you are using dried beans instead of canned (less garbage, fewer resources used to produce the food)
First, cook the black beans, starting in the morning. This will only take about 5 minutes, so do not be intimidated!
Combine in 6 qt or larger slow cooker:
5 cups dried black beans (no need to soak them!)
½ large yellow onion, peeled but not cut up
1 piece dried kombu
1 garlic clove, whole
1 tsp ground chipotle pepper or 1 whole dried chipotle pepper
water to cover all, leave a couple inches at top per slow cooker manufacturer instructions to allow optimal slow cooking
Cook on low temperature for 8-10 hours.
Then, in the evening, drain beans, discarding the onion, garlic clove and kombu that flavored them.
extra virgin olive oil
1 ½ large yellow onions, diced
2 celery stalks, diced
2 carrots, diced
1 large green pepper, diced
3 garlic cloves, pressed
26.5 oz. container chopped tomatoes (I like the kind in cartons, rather than cans)
4 cups water
1 ½ tsp salt
1 TBS dried oregano
1 TBS ground cumin
Chopped cilantro and sour cream or cashew cream to garnish