Slow-Cooker Black Bean Soup

Name: Slow-Cooker Black Bean Soup
Yield: Serves 6 to 8
Ingredients: 2 tablespoons, vegetable oil; 3 , medium onions, minced; 3 , celery ribs, chopped medium; 2 , medium carrots, chopped medium; 6 , medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); 5 teaspoons, ground cumin; 1/2 teaspoon, red pepper flakes; , Salt; 3 cups, water; 3 cups, low-sodium chicken broth; 1 pound, dried black beans (about 2 1/4 cups), picked over and rinsed; 2 medium, smoked ham hocks; 2 , bay leaves; 1/4 cup, minced fresh cilantro leaves; , Ground black pepper

9 comments

Widely eaten throughout regions of Latin America, black bean soup is a hearty, creamy stew providing a backdrop for all manner of garnishes. It’s typically simmered for hours at low heat, so a slow-cooker version makes perfect sense, right?

SERVES6 to 8

WHY THIS RECIPE WORKS

We found that unsoaked beans worked fine in our slow-cooker black bean soup recipe. It was well worth the time and effort to sauté the aromatics before adding them to the cooker; the black bean soup recipe that skipped this step tasted flat...

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