Thursday, May 7, 2015
Tangy Black Bean Soup Slow Cooker Recipe
I cant believe I hardly posted during Crocktober. Someone should really take away my internet license. If you are joining me from the east coast, please know that Im thinking of you and hope that you are reading this somewhere in a safe, well-lit, cozy, and dry place.
If you are able to do so, here is the information to donate to The Red Cross to help those affected by Hurricane Sandy. Every little bit helps. Thank you.
Ive got a beautiful, velvety black bean soup for you today. The tang comes from three kinds of citrus-- lemon, lime, and orange. You can prepare this completely and totally vegan by using veggie broth, and steer clear from the liquified chicken that I used (I already had it in the pantry).
We share the leftovers with my friend Jenny, and she reported back that the lemon twist at the end was a nice surprise and a great flavor combo.
The Ingredients.
serves 8
1 pound black beans, soaked overnight and drained
1 (15-ounce) can diced tomatoes, drained
2 cloves garlic, chopped
1 red bell pepper, seeded and diced
1 teaspoon cinnamon
1 teaspoon allspice
1 tablespoon cumin
1 teaspoon chipotle chile powder
1 orange, juiced
1 lime, juiced
4 cups chicken broth (or vegetable!!)
1 lemon, sliced in wedges for serving (not pictured in the ingredients, and the one pictured in the final shot looks like a lime because I plunked it right off the tree and it wasnt ripe yet! oops.)
The Directions.
Use a 6-quart slow cooker. Put the soaked and drained black beans into your slow cooker.
for a quick soak method: place dried beans into a large saucepan on the stovetop with a bunch of fresh water. Boil rapidly for 10 minutes, then turn off heat and cover the pot. Let the beans sit for at least one hour before draining.
Add the tomatoes, garlic, bell pepper, and all dried spices. Now add the orange and lime juices, and stir in the broth until the spices and broth are completely distributed. Cover and cook on low for 8 to 10 hours, or until the beans are completely soft. Blend with a hand-held stick blender (I use this one, but mine is white) or carefully scoop the soup into a traditional blender and pulse until the soup is fully blended.
Serve each bowl with a lemon wedge, to use at the table for an even more pronounced burst of citrus.
The Verdict.
This soup feels like a vacation in a bowl. The bit of heat from the chipotle chile powder is washed away by the fresh citrusy tang. My whole family loved this soup, as did our neighbors! I kept my soup pretty light, but Adam and the kids added cheese, sour cream, and avocado slices to their bowls (and Tostitos scoop chips....).
I hope you had a very happy and safe Halloween. My kids all went out, although the baby (now 2 1/2) really just wanted to stay home and eat loads of candy. I somehow scheduled orthodontist appointments for my big kids later today, so they really did a top-notch job of flossing and brushing last night --- which makes me wonder if I should just make this a standing appointment? Hmmmmm.
In honor of NINJEMBER (its okay to groan and roll your eyes....), click on over to the review page---- Ive got a Ninja Cooking System giveaway up, just for you. Good luck to all, and happy slow cooking!!
CrockPot Breakfast Risotto
Day 173.
I love risotto. I was very pleased with the crockpot risotto I made earlier in the year---it was cheesy and creamy and delicious.
I think I just drooled a little, remembering.
I was excited when I thumbed through a little Crock-Pot recipe card book that I got at the grocery store to see that there was a Breakfast Risotto recipe listed, and that I had all of the necessary ingredients in the house. I followed the recipe, with a few tweaks. I found a pretty surprising typo, also...
see if you can find it.
The Ingredients.
--1/4 cup butter
--3 little apples (I had 2 greens, and 1 red in the house)
--1 1/2 t cinnamon
--1/8 t nutmeg
--1/8 t cloves
--1/4 t kosher salt
--1 1/2 cups arborio rice
--1/3 cup brown sugar
-- 4 cups of liquid. I used a tiny can of apple juice, and half and half for the rest.
The Directions.
I used a 4 qt round crockpot for this dish.
Turn your crock to high and add the butter so it can start melting. Wash and cut up your apples while it begins to melt.
Add the rice to the butter, and stir it around to coat it nicely. If the butter isnt completely melted, dont worry. Mine wasnt either, and it didnt seem to make a difference.
Add the apples, and spices. Stir in the juice/milk.
Cover and cook on high for 3-5 hours, or on low for 6 or so.
I was really surprised how long it took---I needed to cook it on high for 4.5 hours---and since I just made the rice and beans, I thought it would cook as fast as that dish did.
The Verdict.
Oh my. This was delicious. The kids each had 3 small bowls, and I had more than I probably should have since it was full of half and half. But it was very tasty.
The half and half did separate a bit, and created some white chunks. We had it in the house because we made some plastic bag ice cream, and I didnt want it to go bad, but next time Ill stick to 2% milk in the crock. That said, the white chunks dissipated after a quick stir, and it didnt taste sour or weird at all.
It was creamy and delicious. We added a touch more brown sugar to the top and sprinkled on some dried cranberries.
I will definitely make this again, and not try to fix the brown rice and quinoa dish. The kids decided it was porridge and did a whole bear and Goldilocks routine. My part was sitting on the couch and eating. good deal.
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