Slow Cooked Black Bean Soup
The recipe Slow Cooked Black Bean Soup can be made in around 2 hours and 50 minutes. This main course has 297 calories, 17g of protein, and 1g of fat per serving. This recipe serves 4 and costs $1.08 per serving. Autumn will be even more special with this recipe. Head to the store and pick up bell pepper, tomatoes, garlic, and a few other things to make it today. 1 person has tried and liked this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 79%. Chicken & Black Bean Tacos (Slow Cooked…), Brazilian Feijoada {Slow Cooked Pork and Black Bean Stew}, and Brazilian Feijoada {Slow Cooked Pork and Black Bean Stew} are very similar to this recipe.
Ingredients
black beans
1.5 cups
onion
1
garlic
4 Cloves
jalapeno
1
bell pepper
1
ground cumin
1 tsp
chilli powder
0.5 tsp
tomatoes
14 oz
vegetable stock
2 cups
salt
0.5 tsp
pepper
1 pinch
juice of lime
0.5
Cooking in Steps
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1If using dried black beans, soak overnight, or for at least 8 hours in cold water.
dried black beans
water
-
2Drain and rinse the beans and set aside.
beans
-
3Heat a large stock pot with 1 tbsp of olive oil over a medium heat. Dice the onion, green pepper and jalapeo, and mince the garlic.
green pepper
olive oil
garlic
ground meat
onion
stock
pot -
4Add the onion to the stockpot first and cook for 2-3 minutes until it begins to soften. Next add the green pepper and cook for another 5 minutes. Finally add the garlic and jalapeo and cook for another 2 minutes. At this point everything should be nice and soft.
green pepper
garlic
onion
pot -
5Add in the cumin and chilli powder, stir everything to combine and cook for a few minutes until the spices are fragrant.
chili powder
spices
cumin
-
6Add in the canned tomatoes, vegetable stock, beans, salt and pepper. Cover and simmer on a low heat for 1-2 hours, stirring occasionally. When ready, the beans should be nice and soft, you can test this by removing one bean from the pan and squashing it between your fingers. It should be soft. If you still feel the bean is a bit hard, keep simmering the soup.Once the beans are cooked through, blend about 2/3 of the soup until smooth, then add back into the rest of the soup and stir, this will leave a bit of texture in the soup.
canned tomatoes
salt and pepper
vegetable stock
beans
frying pan -
7Add your preferred toppings and enjoy!
