This recipe is a keeper! 1) because I can use my crockpot, 2) I can start with dry beans. The day before, I was cooking a pound of dry black beans in my crockpot, wondering what to do with them. I found this recipe and low and behold, I had all the ingredients in my house! This soup recipe has what many other recipes I’ve tried lacked: lentils, rice, tomatoes, jalapeno and lots of chili powder. I halved the recipe for my 3 quart crockpot, and I started with mostly cooked black beans. After that, it took about 2 hours on high. I pureed half and then boiled off a little excess liquid. I’m eating for lunch as I write this and it’s the best black bean soup I’ve had. Crush some tortillas chips, add some sour cream or plain yogurt, and cilantro, Voila! I’m going to dehydrate a couple servings for my upcoming camping trip too. It seems to be the perfect consistency for dehydrating.
NOTE TO SCDEMERS: you need to basically cook a pound of black beans BEFORE you begin the recipe. Don't add dry beans to the pot with all the other ingredients. Step 2 is describing the cooking of JUST the beans.
There are 2 cooking phases #1 just the beans, and #2 the cooked beans and all other ingredients.
You should try it again!
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