Best Chef Joeys Papago Tepary Black Bean Soup Crock Pot Recipes

CHEF JOEY'S PAPAGO TEPARY & BLACK BEAN SOUP (CROCK POT)

Steps:

• Soak the beans in the fridge in one large container overnight with the cumin. I put in about a tablespoon of cumin in, but its up to you how much you want to add. Make sure you put double the amount of soak water to the beans. You don't want this drying out on you.
• In the morning drain the beans and set aside.
• In a medium size saute pan, heat up the vegan margarine and olive oil. Cook the turkey bacon, then add the onion and shallots and saute a little longer.
• Add the garlic and chipotle powder, or other chili powder if you don't have chipotle. Then add the mushroom and saute for a minute or two, then add the celery and carrots.
• Saute for about 5 minutes then add about 1 cup of the no-chicken broth and let this simmer for about 5 more minutes.
• Transfer the whole mixture to your crock pot and then add enough broth to fill within 2 inches from the top. Crumble in the oregano.
• Give it a good stir.
• Set the crock on high and leave for at least 6 hours.
• Taste a little of the soup after 6 hours and make sure all the beans are soft and the veggies cooked. If not leave for another 1/2 hour.
• About 3/4 of an hour before you serve this add the can of tomatoes. Cook for the remaining time.
• Enjoy with some Indian Fry Bread or bread of your choice.
• Bon Appetit!

SLOW-COOKER ZESTY BLACK BEAN SOUP

Steps:

• Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
• Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
• Cover and cook on Low heat setting 10 to 12 hours.
• Serve soup topped with sour cream and cilantro.

SLOW-COOKER BLACK BEAN SOUP

Steps:

• 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 they're 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 purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.