Slow-cooked Black Bean Soup
Cooking black beans is not for the impatient. It can take more than two hours of boiling the beans before they become tender. But there’s always the slow cook method which is particularly convenient if you’re trying to make some black bean soup. Just mix all the ingredients, turn the slow cooker on and forget all about it– at least until 8 hours or so have passed.
While I am not a fan of black beans (I am partial towards pinto beans), I just love the flavor of black bean soup, cooked and simmered with pork, sausage, tomato soup and some spices. It makes for a warm lunch or dinner — by itself, or with steamed rice.
1 cup black beans
1 smoked sausage, sliced
1/2 cup sliced pork belly
3 cloves garlic, peeled and crushed
1 tbsp sliced green onions
1 tsp sliced ginger
1 can tomato soup (10.75 oz)
2-3 cups water (depending on how much soup you want)
Salt and pepper to taste
2 tbsps Olive oil
1 cup spinach
Soak black beans in water for at least two hours (or overnight). In a medium pan or wok, heat Olive oil. Add sausage and pork belly to brown (about 5 minutes). Add salt and pepper to taste. Remove from heat and transfer into a slow cooker pot. Add drained black beans. Top with garlic, onions and ginger. Add tomato soup and water. Turn slow cooker to low and cook for 8 hours or until the beans become tender. Add spinach at the last minute of cooking. Serve warm with steamed rice topped with cilantro.