MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Black Bean Soup
Categories: Beans, Vegetables, Chilies, Herbs
Yield: 5 servings

1 lb Dried black beans (not
- soaked)
1 Yellow onion; peeled,
- trimmed, quartered
5 cl Garlic; smashed; peeled
1 Chipotle chile in adobo
+=PLUS=+
1 tb Adobo sauce
2 ts Ground cumin
2 Dried bay leaves
1 ts Dried oregano
1/4 ts Baking soda (opt)
Salt
1 ts Apple cider vinegar

MMMMM-----------------TOPPINGS (ANY COMBINATION----------------------
Sour cream
Greek yogurt
Corn chips
Pickled red onion
Cilantro
Lime wedges
Poached eggs

In a 5 to 8 quart slow cooker, combine the beans, onion,
garlic, chipotle chile and sauce, cumin, bay leaves
and/or oregano, and baking soda, if using. Add 6 cups of
water and 1 teaspoon salt and stir to combine. Cover and
cook on low until the beans are tender, 8 to 10 hours.
Taste more than one bean to ensure they’re all cooked
through; they should also flatten without much effort
when pressed between your fingers.

Remove and compost the bay leaves. Transfer the onion,
garlic and chipotle chile to a blender or food
processor, along with about 2 cups of the beans and
broth. (You can puree more or less of the soup,
depending on desired consistency.) Blend until smooth.
Pour puréed soup back into the slow cooker, stir in the
vinegar, then season to taste with salt. Eat with
desired toppings.

By: Ali Slagle

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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