The perfect soup to warm you up on cold days.
Ingredients:
- 1 lb dehydrated black beans
- 4 slices of bacon cut into 1/2 inch squares (smoked bacon is best)
- 3 garlic cloves, finely diced
- 1 large tomato chopped
- 1 large green chili chopped (or a small can of diced chilies)
- 2 whole dried chipotle peppers
- 1 cup of diced peppers (Bell peppers for no extra heat, otherwise you pick your mix, cooking will bring out the heat)
- 6 cups pork or chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp red wine vinager
- 1 can of canned black beans
- 1 tbsp corn flour
- Salt & pepper to taste.
Directions:
The night before, sort your dehydrated beans, make sure there are no stones or pods or stems from packaging. Hey, it happens.
Add enough water to cover your beans plus 3 to 4 inches extra water. Add a teaspoon of baking soda to cut down on “belly gas” after eating. Let sit overnight.
- The next morning rinse your beans and put in a large crockpot.
- In a large frying pan cook your bacon until cooked but not crumbly.
- Remove bacon from pan.
- Add your onion, garlic, green chili and peppers to the bacon grease and saute until your onion is starting to become translucent.
- Add your bacon & vegetables to the crockpot.
- Add your diced tomato to the crockpot.
- Add your dehydrated chipotle peppers to the crockpot.
- Add your broth & red wine vinager to the crockpot & stir.
- Cook on high for 4-5 hours.
- Once the beans in your soup are soft, put your canned black beans in a bowl and mash them.
- Add the corn flour to the mashed beans and mash together until well mixed.
- Add the mashed beans and corn flour to your crockpot stirring so the mashed beans don’t clump creating little bean dumplings.
- Add in your seasonings: cumin, chili powder, black pepper and salt.
- Cook on low for another 30 minutes.
Serve with cornbread & enjoy.
This soup can be pressure canned for shelf safe future use. Pressure Can as you would for meats.
Until next time,
Mrs. Kay Rice
