I mean, slow cooker black beans? Where has this been my whole life? I have always been a little hesitant about trying the pressure cooker. I am not a fan and afraid of having a piping hot black bean mess all over my white roof. I do not think my husband would be too thrilled about that. But in any case, I already found the solution! These black beans are perfect to leave simmering away overnight as you sleep.
Or just as easy to throw in the morning and come home to a perfect batch in the evening. Give it a try and you will see what I mean! Check out what our friends over at Making Thyme for my Health had to say about these:
“Feel free to adjust to however you like it just don’t skimp on topping it with avocado, k? That’s a must in my book.”
Oh yeah, the avocado is an absolute must in this dish!
Ingredients
2 cups or 1 pound dried black beans, soaked overnight and rinsed*
1 (14.5 ounce) can Muir Glen crushed fire roasted tomatoes
1 bell pepper, cored and diced
2 jalapenos, cored and diced
1 yellow onion, diced
3 garlic cloves, minced
2 teaspoons oregano
3 teaspoons chili powder
3 teaspoons cumin
3 teaspoons chipotle chili powder
1 tablespoon vegan Worcestershire (such as Annie’s)
2 bay leaves
4 cups Better Than Bouillon vegetable broth
suggestions toppings: diced avocado, chopped cilantro, diced green onions
Instructions
Place all ingredients into the slow cooker, stir together, and cook on high for 8 hours. Remove bay leaves at end of cooking.
Scoop out several cups of the soup into a bowl or large measuring cup and blend with an immersion blender until pureed. Alternatively, you can blend it in a regular blender but be sure to allow it to cool beforehand. Once it’s pureed, add it back to the slow cooker and stir together.
Serve warm in separate bowls and top with avocado, cilantro, and green onions.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can use 2 cans of black beans instead, if you prefer
Thanks again to Making Thyme for my Health for this amazing recipe.