Black Bean Soup

October 27, 2010 at 6:11 pm (bay leaf, chicken broth, cilantro, dried black beans, ground cumin, kosher salt, lime juice, onion, serrano peppers, slow cooker, soup, sour cream)

Cumin and fiery serrano chile infuse this simple soup as it cooks, and a dollop of sour cream provides a refreshing foil for the spicy flavors. For less heat, seed the chile first or use a milder pepper, such as jalapeno. You can also omit the chile altogether, if you prefer.

Serves 6.

1 lb dried black beans
4 C fat-free, less-sodium chicken broth
2 C chopped onion
1 C water
1 T ground cumin
3 bay leaves
1 serrano chile, finely chopped
2 T fresh lime juice
1 t kosher salt
1/4 C chopped fresh cilantro
3 T reduced fat sour cream
Cilantro sprigs (optional)
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1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.

2. Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover and cook on low 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 C soup into each of 6 bowls; sprinkle each with 2 t chopped cilantro. Top each serving with 1 1/2 t sour cream. Garnish with cilantro sprigs, if desired.

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Slow Cooker Cuban Black Beans and Rice

March 29, 2009 at 4:02 pm (bay leaf, canned diced tomatoes, dried black beans, garlic, green bell pepper, ground cumin, hot cooked rice, jalapeños, Main Dish, olive oil, onion, salt, slow cooker, vegetable oil, Vegetarian)

Prep Time: 20 min
Total Time: 8 hours 20 min
Makes: 6 servings

1 pound dried black beans (2 cups), sorted and rinsed
1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 1/2 cups)
5 garlic cloves, finely chopped
2 dried bay leaves
2 cups diced tomatoes, undrained
5 cups water
2 tablespoons olive or vegetable oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeño chilies
1 teaspoon salt
3 cups hot cooked rice
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1. Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on high heat setting 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves.

3. Serve beans over rice.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)

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