The night before, rinse a pound bag of dried beans - I used Goya 16-Bean Soup Mix - and soak in cold water overnight in the fridge.
In the morning, drain and rinse one more time.
Put these in the crockpot with a couple of green peppers, a couple ribs of celery, and one large onion, chopped into large pieces. Add one can of stewed tomatoes (with liquid.) Add one cup vegetable broth, and a bunch - say, a tablespoon, unless your hand slips and you put in, like, a huge handful by accident - of Cajun seasoning.
Here's the deal with the crockpot: it's magic. I seem to be unable to screw up dishes in the our crockpot, which is at least as old as I am, and belonged to Eric's mother.
I started the pot on high before breakfast, and covered it and switched it to medium before leaving the house. But you could probably start it on medium and leave it there all day; you might even be able to leave it on low all day. I do not actually know how long these take to cook - certainly they would be done in less than 10 hours...maybe 6 hours on medium-high? Guessing.
Eric checked the beans around one, and threw some more liquid in it - another cup or so of vegetable broth. (If you do not have a helpful spousal equivalent at home for the cooking process, start with more broth, or broth cut with cold water, when you put the dish together in the morning.)
When I came home at 7:30, the beans had been cooking for more than 10 hours. They weren't burned at all. The tomatoes and celery had disintegrated; the peppers and onion were delicious, as were the beans and the thick, savory liquid. I threw in some frozen corn and peas to brighten it up and add a little crunch, and heated those through. You should adjust the seasoning, now (unless your hand slipped and you dumped a whole ton of Cajun seasoning in. If that happened, it's too late, and it is what it is.)
Vegan, fat free, high protien, a little salty, very satisfying. Makes 6-8 servings, maybe more with rice. Yay, beans.