Cook until soft:

2 cups black, kidney or pinto beans (500 ml)
6 cups water (1.5 l)

On stovetop
Soak overnight or by quick method, then boil until soft, about 2 hours.

In slow cooker
Put ingredients in slow cooker and set for 4-6 hours in a slow cooker on high.

Add:
1 tsp Worchestershire sauce
3 tsp ground cumin
3 bay leaf
1 tsp dried oregano
1 tsp crushed red pepper (optional)
1 tsp dried basil
5 Tbsp lemon juice (optional)
pepper to taste
1 can low-sodium diced tomatoes (or sauté 1 1/2 cup (375 ml) chopped tomatoes)

Cook uncovered until thick, about 30 minutes.

In separate saucepan, cook 1 portion of one of the following tubers and 2 portions of the following vegetables cut into large pieces:

Tubers
1 medium potato
1 cup diced yams
2 5-inch sweet potatoes

Vegetables
160 g okra (1/2 package frozen okra)
2 medium to large carrots
1/4 medium head of cabbage
50 calories' worth of cauliflower leaves

Cook until just tender. Drain liquid.

In frypan, sauté in water:

2 cloves garlic, minced
1 medium onion, chopped (red looks beautiful)
1 bell pepper, chopped (optional - if not using select another vegetable serving from above)

When onion is transparent, add cooked vegetables and sautéed vegetables to beans. Heat 2 minutes.

Serve with rice and slices of orange.