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Ingredients
1 Pound dried black beans, rinsed
6 Cups hot water
2 Onions, chopped
1 Large red bell pepper, chopped
4 Large garlic cloves, minced
2 Teaspoons minced jalape�o chile, seeded & deveined
2 Teaspoons ground cumin
1 1/2 Teaspoons dried oregano
2 Teaspoons salt, divided
1/4 Teaspoon pepper
1 (28 oz) Can crushed tomatoes in puree
1/2 Cup cilantro, finely chopped
1 Cup sour cream OR plain yogurt
Instructions
Add beans to large saucepan of boiling water; return to a boil. Reduce heat to medium-low and simmer for 10 minutes, drain and rinse. Place in 5 to 6 quart crockpot. Stir in hot water, onions, bell pepper, garlic, chile, cumin, oregano, 1 1/2 teaspoons of the salt and pepper.
Cover and cook on LOW for 8 to 10 hours or until beans are very tender. Stir in tomatoes; cook 30 minutes.
To thicken soup, mash some of the beans with potato masher or puree in blender. Stir in cilantro and remaining 1/2 teaspoon salt. Serve topped with sour cream.