Submitted by: Marcia
Attributed to: NYT
Category: Soup
Description: This is a really yummy soup, easy and your house will smell amazing! The baking soda helps soften the beans so they end up almost fudgy. Leftovers will thicken overnight, so thin with a little water or make them into refried beans.
Prep time: 10 minutes
Total Time: 8-10 hours
Servings: 4-6
Difficulty rating: 3
Ingredients:
1 Pound dried black beans (not soaked)
1 Yellow onion, quartered
5 Garlic cloves, smashed and peeled
1 Chipotle chili in adobo sauce plus 1 tablespoon adobo sauce
2 Teaspoons ground cumin
2 Dried bay leaves
1 Teaspoon dried oregano
1/4 Teaspoon baking soda (optional)
Kosher salt
1 Teaspoon apple cider vinegar
Any combination of sour cream, Greek yogurt, corn chips, cilantro, lime wedges for serving
Special tools/utensils needed:
Slow cooker, blender food processor or immersion blender
Directions:
In a 5 to 8 quart slow cooker add the first 8 ingredients (beans, onion, garlic, chipotle Chile and sauce, cumin, bay leaves, oregano and baking soda, if using).
Add 6 cups of water and 1 teaspoon salt and stir to combine.
Cover and cook on low until the beans are tender, 8-10 hours. Alternatively, I kept on high until boiling and then reduced to low. This decreased the Total Time.
Once beans are tender remove the bay leaves and toss. Transfer the onion, garlic and chipotle chili along with 2 cups of beans and broth to a blender, food processor or container to use an immersion blender. You can add more or less to purée, depending on desired consistency. Blend until smooth.
Pour puréed soup back into slow cooker, stir in the vinegar and season to taste with salt.