Slow-Cooker Black Bean Soup
Widely eaten throughout regions of Latin America, black bean soup is a hearty, creamy stew providing a backdrop for all manner of garnishes. It’s typically simmered for hours at low heat, so a slow-cooker version makes perfect sense, right?
Why This Recipe Works
We found that unsoaked beans worked fine in our slow-cooker black bean soup recipe. It was well worth the time and effort to sauté the aromatics before adding them to the cooker; the black bean soup recipe that skipped this step tasted flat. As for flavor, we knew we wanted a robust smoked pork presence. We tested our way through porky ingredients like bacon, kielbasa, ham, and ham hocks before deciding that the latter contributed all the depth we wanted. Once the soup was done—eight to 10 hours later—we stripped the meat from the hocks and stirred it into the beans.
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