Slow Cooker Black Bean Soup
This soup is delicious both on hot summer days or the cold winter days. It goes well with "Cuban Yellow Rice". Reduce the amount of water to 4-4.5 cups to make simmered black beans instead of a soup.
"Don't open the lid of the slow cooker while it's cooking!" is what I was told... Recipe by Mama Imani
Slow Cooker Black Bean Soup
This soup is delicious both on hot summer days or the cold winter days. It goes well with "Cuban Yellow Rice". Reduce the amount of water to 4-4.5 cups to make simmered black beans instead of a soup.
"Don't open the lid of the slow cooker while it's cooking!" is what I was told... Recipe by Mama Imani
Cooking Instructions
- 1
Remove any dirt from the black beans and soak them in a bowl of water (not listed) overnight.
- 2
Coarsely chop the onion, paprika, and celery. Mince the garlic (or crush it in a garlic press). Cut the bacon into 1 cm wide small strips and the sausage into bite-sized pieces.
- 3
Sauté all the ingredients from Step 2. Sauté the bacon and sausage first, then add the vegetables.
- 4
In a 6 qt (a little less than 6 L) slow cooker, add the beans from Step 1 and the sautéed ingredients from Step 3, and all the ☆ ingredients. Cook on low for 6-7 hours, or high for 5 hours.
- 5
Once the cooking time is done and the beans are tender, adjust the taste with salt and pepper. Lightly salt at this point since the soup may get saltier by simmering a little longer. Simmer for another 45 minutes.
- 6
Adjust the taste again, lightly stir in the chopped cilantro at the end and it is done!
- 7
These are called "large black beans" in Japan instead of the regular black beans (black soy beans). (They are closer to the beans used to make Chinese fermented black beans.)
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