Spicy Black Bean Soup (Slow Cooker) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: SOUP
1 lb. dry black beans, soaked overnight or boil 2 minutes and cover for 1 hour off heat.
Olive oil
1 Jalapeno, diced fine
1 Poblano pepper, diced fine
1 medium onion, diced
2 cloves garlic, minced
5 cups vegetable broth
1 15.5 oz, can diced tomatoes, with juice (Muir Glenn recommended)
1 Tbs. chili powder (Spice Island is the best)
1 tsp. ground cumin
1 tsp. ground black pepper
1/4 tsp. cayenne pepper
2 bay leaves
3 Tbs. red wine vinegar
Salt
SAUSAGE
1/2 lb. Andouille or Kielbasa sausage, thin sliced (Wellstone recommended)
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Directions: |
Directions:SOUP
Heat olive oil over medium-high heat in a skillet. Add onion, jalapeno and poblano and saute until soft, 4-5 minutes.
Stir in garlic and saute for 30 seconds.
Empty skillet into the slow cooker.
Add drained beans, vegetable broth, diced tomatoes, chili powder, cumin, black pepper, cayenne and bay leaves.
Cook on HIGH for four hours.
Turn heat to LOW for at least two more hours.
Remove bay leaves.
For a thicker soup, mash some of the beans with a submersible blender or by putting several cups of soup in a blender.
Add salt to taste, one tsp. at a time.
Stir in vinegar and serve.
SAUSAGE
Fry the sausage in a skillet over medium-high heat until brown, about 5 minutes.
Turn and cover with water.
Simmer from 10-15 minutes.
Serve on the side. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:7 hours |
Personal
Notes: |
Personal
Notes: This is a medium spicy dish. Add 1 Tbs. more chili power to make it hot. I combined several different recipes so this doesn't really fit into one type of cuisine.
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