Soak the beans overnight

• Place the mixed dried beans in the slow cooker insert and cover generously with water.
• Leave to soak overnight so the beans hydrate and swell.

Drain and rinse

• Drain the soaked beans in a colander and rinse them well the next morning.

Add water, onion, garlic and spices

• Return the beans to the slow cooker and cover with fresh water, just above the beans.
• Add the yellow onion, garlic, chili powder, cumin, smoked paprika, salt and pepper and stir.

Cook on low

• Cover and cook on low until the beans are tender and the liquid has been absorbed, filling the pot.

Serve

• Spoon the beans into bowls and top with a scoop of vegan sour cream.