Ingredients
Scale
- 2 cups dry black beans
- 2 tsp minced garlic
- 1/2 tsp red pepper flakes
- 1 tsp cumin
- 1 tsp salt
- 1/2 Tbsp chili powder
- 1/2 jalapeño, seeded and chopped finely
- 1/2 medium onion, chopped finely
- 5 cups chicken or vegetable broth
- 1 cup water
- 10 oz (1 1/4 cups) red salsa
- 11 oz frozen corn
Optional Toppings:
- avocado, peeled, pitted and cut into chunks
- sour cream
- cilantro
- pico de gallo
- cotija (or queso fresco) cheese
Instructions
- Sift through your dry black beans, removing any stones or broken beans, then gently rinse them under cool water.
- In the slow cooker, place the black beans, garlic, red pepper, cumin, salt, chili powder, jalapeño and onion. Add the broth, water and salsa and stir to combine.
- Since there is no pre-soaking required, cook on high for 6-7 hours, until the beans are soft and smooth. They should not feel chalky.
- In the last 30 minutes of cooking, remove 1 cup of the beans and 1 cup of the broth. Puree using either a blender or food processor (wait for the beans to cool before doing this option) or with an immersion blender.
- Return it to the slow cooker, then add the frozen corn.
- Continue cooking for the last 30 minutes, and serve garnished with avocado, sour cream, cilantro, pico de gallo or cotija cheese.
Notes
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- 6 qt slow cooker
- blender, food processor or immersion blender
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Tex Mex
- Diet: Vegan
