Slow-cooker inspiration: Smoky & Spicy Black Bean Soup

From Beverly LeBlanc’s I Love My Slow Cooker.

Slow cookers can be fabulous tools for cooking during the working week. Pop this soup on in the morning, and by the time you get home your house will be filled with delicious smoky, spicy aromas. Served with plenty of the toppings and tortilla chips, this makes a deeply satisfying supper.

Smoky & Spicy Black Bean Soup

Serves: 4

Preparation time: 30 minutes

Cooking time: 10 hours
 
2 tbsp olive oil
100g/3½oz smoked lardons
1 large onion, finely chopped
4 large garlic cloves, finely chopped
1 tbsp ground cumin
2 tsp ground coriander
½ tsp ground cloves
¼ tsp cayenne pepper
800ml/28fl oz/scant 3½ cups chicken or vegetable Stock, plus extra if needed
250g/9oz/scant 1¼ cups dried black beans
2 tbsp dried oregano
1 tbsp dried thyme
1 dried chipotle chilli pepper, deseeded if you like
1 avocado
1 tbsp lime juice
salt and freshly ground black pepper
feta cheese, drained and crumbled, to serve
cherry tomatoes, deseeded and chopped
chopped coriander leaves, to serve
lime wedges, to serve
tortilla chips, to serve

Additional Toppings (optional):
hard-boiled eggs, shelled and finely chopped
spring onions, finely chopped
soured cream
 

1. Heat 1 tablespoon of the oil in a large saucepan over a high heat. Reduce the heat to low, add the lardons and fry for 1–2 minutes until they give off their fat and start to crisp. Use a slotted spoon to transfer the lardons to the slow cooker.

2. Pour off any excess fat from the pan, leaving about 1 tablespoon. Add the onion and fry, stirring, for 2 minutes. Add the garlic, cumin, ground coriander, cloves and cayenne pepper and fry for a further 1–3 minutes until the onion is softened.

3. Add the stock, beans, oregano, thyme and chipotle chilli and season with pepper. Bring to the boil and boil vigorously for 10 minutes. Pour the bean mixture into the cooker and add extra stock to just cover the beans, if necessary.

4. Cover the cooker with the lid and cook on LOW for 10 hours until the beans are very tender. Remove and discard the chipotle chilli.

5. Transfer half of the beans and liquid to a blender or food processor and purée, or mash in a bowl. Return the mixture to the cooker and stir into the soup. Season with salt and a little more pepper.

6. Stone, peel and finely chop the avocado, then toss with the lime juice. Divide the soup into bowls, top with the avocado, feta cheese and tomatoes and sprinkle with coriander. Serve with lime wedges for squeezing over, tortilla chips and a selection of additional toppings, if you like.
 

I Love My Slow Cooker gives you more than 100 slow cooker recipes for hearty soups and starters, tender meat, delicious poultry and fish dishes, inspiring vegetarian dishes and divine desserts. Each recipe is devised to take the stress out of cooking for yourself or your family.

“Everything you need to make the most of your slow cooker”

I Love My Slow Cooker: More Than 100 of the Best Ever Recipes by Beverly LeBlanc

176 pages • Illustrated • £12.99

AUS $27.99

Buy the book now!