Slow Cooker Sugar Bean Curry

Ingredients:
+/- 1/4 Cup Oil
1-2 Points Star Anise
1 Cinnamon Stick
1 Bay Leaf
3 Tbsp Curry Powder, more or less, season to taste (I use Osman's Taj Mahal Extra Special Hot Curry Powder)
1/2 Onion, chopped
1 Tomato, chopped
500 g (about 1 lb.) Sugar Beans, dried (like Pinto Beans)
3-4 Potatoes, cut into large chunks
*can also add chilli powder (not Mexican chili powder, but ground chillies) to add heat

Heat oil in pot on stove, enough to cover the bottom of the pot. Add spices and onions. Cook until onions are transparent. Rinse beans and pick out any bad/broken pieces. Add to slow cooker with 5 cups hot water. Add spice/onion mix, tomato and potatoes. Cover and cook on high for 4 hours and then switch to low and cook another 2 hours.

Serving Suggestion:
Serve with a hollowed out section of bread, which is know as bunny chow. Could also be served with roti.

*I have also used this recipe to make Chicken Curry - instead of adding beans and hot water, add 4 frozen chicken breasts. Cook about 6 hours on low, until chicken is cooked through. Use a wooden spoon to break chicken into smaller pieces, so it goes further.