I've been on a real soup spree this winter. This is a simple recipe with just a few ingredients, and I'm really impressed with how flavorful it is. I didn't realize how aromatic black beans are. When I started simmering the black beans, before adding any seasonings, my husband was already commenting on how delicious they smelled! I added my two favorite Latin seasonings, Adobo seasoning and chipotles, and it turned out flavorful, rich, and velvety. This can made with dry or canned beans, on the stovetop or in the slow cooker. Very versatile!
1 lb dried black beans, soaked 6-12 hours or overnight (or 3 15 oz cans black beans)
1 large onion, chopped
6 cloves garlic, chopped
1 bell pepper, chopped
1 can Rotel canned diced tomatoes
1 bay leaf
2 t Goya Adobo seasoning
2 t chili powder or 1 t cumin
2 t oregano
2 t chopped or pureed chipotles
water, chicken, or veggie broth to thin as desired
salt and pepper to taste
generous amount of lime
Mexican brown rice
If using dried beans, drain bean soaking water, cover just barely with fresh water in a large pot or dutch oven, and simmer. In a separate skillet, sauté onion, garlic, and bell pepper on medium heat until softened. Add this mixture and remaining ingredients to the beans in the large pot. Add water or broth to thin to desired consistency. Simmer for a total cooking time of 1.5-2 hours, uncovered, stirring occasionally, until beans are tender. Blend or mash part of the beans to thicken if desired.
If using canned beans, saute the vegetables in the large pot or dutch oven. Add canned beans and remaining ingredients. Thin with water or broth to desired consistency. Simmer for 20 minutes. Blend or mash part of the beans to thicken if desired.
Dump all ingredients except garnish in slow cooker. Add water or broth to cover beans by a couple inches. If using dried beans, cook on low 10 hours or high 6 hours, until beans are tender. If using canned beans, cook on low 6 hours and high 3 hours.
Serves approximately 8 people.