Method
- Place beans in a large bowl and cover with cold water. Cover and set aside overnight to soak. Drain.
- Heat oil in a large non-stick frying pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic, chilli flakes, cumin, coriander root and cook, stirring, for 1 minute or until fragrant.
- Add beans, tomatoes and 1 1/2 cups (375ml) water and bring to the boil. Transfer to a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 5 hours (or high for 2 1/2 hours). Add pumpkin and cook, covered, on low for 1½ hours (or high for 45 minutes), adding a little more water if too thick. Stir in kale.
- Sprinkle with coriander leaves and serve with tortillas and yoghurt.
Serving Suggestion: Garnish with rocket leaves.
Tip: You can use dried red kidney beans instead of black beans.
All credit for this recipe goes to Weight Watchers and the original source can be found here.
