1. Sort and wash the beans rinsing well, and discard water.

2. Place beans, water, garlic powder and cumin powder in a crockpot and cook on low overnight, or for about 9 hours, until very tender.

3. Once beans have been cooked, drain most of the liquid off and reserve. (Leave about 1 cup of water in the beans so they’re not dry, Leave beans in the crockpot on low.

4. Add onions, garlic and chilli to a Thermomix bowl and chop 4sec/speed 6. Add oil, and butter and sauté for 5 min/100C/speed 1.

5. Add the sautéed mixture to the beans along with cayenne pepper, ground cumin seed, dried oregano and salt and pepper to taste.

6. Serve beans over brown rice topped with red onion rings, fresh parsley, boiled eggs and smoked paprika.

Variations

Mexican Bean Soup: Leave cooking water in the crockpot. Follow the recipe to step 5. Add the sautéed mixture, cayenne pepper, ground cumin seed and dried oregano along with 1/2 cup red wine vinegar, 1/4 cup honey and salt and pepper to taste. Serve hot with my Gluten Free Artisan Bread.

Refried Beans: Follow the recipe until step 3. Once beans have cooked, drain completely, reserving liquid. Add the beans to a Thermomix bowl, and mash roughly for 7 sec/speed 3, adding some reserved liquid until they reach the desired consistency. Serve in burritos or on tostadas, as a side dish or topped with grated cheese and salad if desired.