food network recipe.
First, I prepped the beans, because I use dried beans. Takes a while, but it's very little actual effort, and it's significantly cheaper than even the cheapest canned beans.
- 1 1/2 cup dried black beans, soaked in water overnight.
- Then drain, rinse, and put into a crockpot, filling with water (I have a mini crockpot perfect for small meals like this. I think it's about a quart.)
- Cook on low all day. (important!! Do not use the crockpot for the initial cooking of kidney beans. They need to be brought to a boil to eliminate a potential toxin. After the initial boiling they can be cooking in a crockpot. But black beans do not have the same issue.)
- Allow to cool and pop into the fridge over night. I keep it in the same crockpot.
The next morning, drain off about half the water. (The more rinse/draining you do, the last gassy beans will make you.). It's time to prep the soup!
To the beans add:
- finely chopped onion - I used 1/2 of a fairly small one. Perhaps 1/3 cup.
- chopped bell peppers - about 1/2 - 3/4 cup (I just use frozen peppers and chop them a bit more.)
- 1/2 teaspoon cumin
- 1/2 - 1 tsp lemon juice
- 1/4 tsp salt
- 2 tsp Vegetable "Better than Bouillon" paste (about 2 bouillon cubes worth)
- Fill with water to brim of crockpot
Cook on low all day (for us that was about 10 hours)
I had no celery and I forgot the garlic and cornstarch! While the cornstarch would have made the broth a bit thicker, it wasn't really missed. The soup tasted perfect, so the garlic and celery weren't needed. My husband raved about it and said all I needed was a homemade breadbowl to eat it out of!