We’re big fans of black beans in my house. I use them in my chili and recently figured out how to turn them into burgers. Now, I’m back with a new recipe. One that became a family favorite after the first pot.
It’s really easy to make. You don’t even need to worry about soaking the beans.
Here’s what you need:
- 16oz bag of dried black beans
- 32oz carton of beef broth
- 14.5oz can of beef broth
- Red bell pepper, diced
- 5 cloves of garlic, minced
- 2 jalapeno peppers (ribs & seeds removed), diced
- 1 medium onion, diced
- 1/2 cup diced carrot
- 2 tsp mild chili powder
- 1 tsp sweet leaf basil
- 1 tsp ground oregano
- 1 tsp ground cumin
- 2 bay leaves
- 1 tsp salt
- 15.25oz can of corn, drained
- 12oz sausage with bacon, browned, crumbled, and rinsed
Here’s what you do:
Rinse the beans and add them to the crockpot. Pour in the broth, add the peppers, bay leaves, carrots, onions, garlic, and spices. Cover and cook on low for 10 hours.
After cooking all day it will look very thick but it will all loosen up as you stir it. Remove the bay leaves. With an immersion blender, carefully blend the soup to the desired consistency. I chose to leave mine a little chunky. You wouldn’t have to do this step, but it does give the soup a creamy texture. If you don’t have an immersion blender, you could remove a cup or two and blend it in a regular blender.
Stir in the browned sausage and corn. Cook for another 15 minutes to bring them to temperature. I chose to wait to add these last two ingredients because I didn’t want them blended in… and because I wanted the corn to be crisper and not overcooked.
This is a very hearty soup with a smoky flavor. It’s hearty and flavorful enough that I didn’t even want crackers with it. This is the kind of soup that’s best enjoyed with some fresh, crusty bread to dip in it. I garnished my bowl with a little bit of sour cream.
Want to make this soup vegetarian? Swap vegetable broth for the beef broth and skip the sausage. I’m sure it would still be good.