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@PID: BWPRO 3.11 [Eval]
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Black Bean Soup
Categories: Beans, Vegetables, Chilies, Herbs
Yield: 5 servings
1 lb Dried black beans (not
- soaked)
1 Yellow onion; peeled,
- trimmed, quartered
5 cl Garlic; smashed; peeled
1 Chipotle chile in adobo
+=PLUS=+
1 tb Adobo sauce
2 ts Ground cumin
2 Dried bay leaves
1 ts Dried oregano
1/4 ts Baking soda (opt)
Salt
1 ts Apple cider vinegar
MMMMM-----------------TOPPINGS (ANY COMBINATION----------------------
Sour cream
Greek yogurt
Corn chips
Pickled red onion
Cilantro
Lime wedges
Poached eggs
In a 5 to 8 quart slow cooker, combine the beans, onion,
garlic, chipotle chile and sauce, cumin, bay leaves
and/or 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 to 10 hours.
Taste more than one bean to ensure theyтАЩre all cooked
through; they should also flatten without much effort
when pressed between your fingers.
Remove and compost the bay leaves. Transfer the onion,
garlic and chipotle chile to a blender or food
processor, along with about 2 cups of the beans and
broth. (You can puree more or less of the soup,
depending on desired consistency.) Blend until smooth.
Pour pur├йed soup back into the slow cooker, stir in the
vinegar, then season to taste with salt. Eat with
desired toppings.
By: Ali Slagle
Yield: 4 to 6 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave`s Archives
MMMMM
... Tricuits are what the insides of a scareceow taste like.
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