I know it hardly makes sense to post a slow cooker soup recipe when it’s a gorgeous sunny Spring day out there. But, bear with me. We’ve been running around like crazy and the slow cooker is my old faithful for a homemade dinner after a busy work day.
One thing you’ll notice off the bat is that I used dried beans, soaked overnight. I know that’s unusual for me; especially after having touted the goodness of a no-soak method. In this case, since I had a plan, overnight soaking really wasn’t such a big deal. I plopped the dried beans into a sauce pot, filled it with water to about an inch or two above the beans and went to bed. The next morning they were “plumped” and ready to drain, rinse and add into the slow cooker. Easy.
Really, the entire recipe is crazy easy. Add stuff to slow cooker, turn on and cook all day. For a fresh touch I topped each bowl with diced raw onion and cilantro leaves. Sliced radish would be delightful too.
Quick note: If you want to use canned beans for this recipe, be prepared for them to get a bit mushy, which in many cases isn’t a totally bad thing for black bean soup. It just makes it thicker.
- 1 pound black beans, soaked overnight
- 1 pound chorizo, sliced
- 1 yellow onion, diced
- 4 cups chicken broth
- 1 cup dark beer
- 1 habanero pepper, minced
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- Salt and pepper, to taste
- Cilantro leaves for garnish (optional)
- Drain and rinse the soaked black beans.
- To the slow cooker add almost all the diced onion (reserving 3-4 tablespoons for garnish) along with the beans, sliced chorizo and minced habanero pepper.
- Pour in the chicken broth and beer.
- Season with the cumin, chili powder, salt and pepper. Stir.
- Cover with the lid and cook on low for eight hours.
- Add a little fresh, raw onion and cilantro leaves on top of each bowl before serving.