Tuesday, October 20, 2015

Rec: Crockpot Black Bean Soup

1/2 pound dry black beans (can substitute canned)
3 cups water
1/2 carrot, chopped
1/2 stalk celery, chopped
1/2 large red onion, chopped
3 cloves garlic, crushed
1 green bell pepper, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons dry lentils
1/2 (28 oz) can peeled and diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 tablespoon and 1 1/2 teaspoons red wine vinegar
1 1/2 teaspoons salt
1/4 cup uncooked white rice

Skip this if using canned: In a large pot over
MEDIUM-HIGH heat, place the beans in three
times their volume of water. Bring to a boil, and let
boil 10 minutes. Cover, remove from heat and let
stand 1 hour. Drain, and rinse. In a crockpot,
combine soaked beans and 3/4 quarts fresh water.
Cover, and cook for 3 hours on HIGH (1 hour if using canned).
Stir in carrot, celery, onion, garlic, bell pepper, jalapeno pepper,
lentils, and tomatoes. Season with chili powder,
cumin, oregano, black pepper, red wine vinegar, and
salt. Cook on LOW for 2 to 3 hours. Stir the rice into
the crockpot in the last 20 minutes of cooking. Puree
about half of the soup with a blender or food
processor (if you like a chunkey soup, skip) , then pour
back into the pot before serving.

Serves 3 to 5
Refrigerate remainder
Can be reheated in microwave

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