Ingredients
- 2 T. Vegetable Oil
- 3 Med Onions, minced
- 3 Celery ribs, chopped
- 2 medium Carrots, chopped
- 6 medium Garlic Cloves, minced
- 5 tsp ground Cumin
- 1/2 tsp Red Pepper Flakes
- Salt
- 3 c. Water
- 3 c. Chicken Broth (Low Sodium or adjust the salt)
- 1 lb of dried Black Beans, approx 2-1/4 cups, picked over and rinsed
- 2 medium Smoked Ham Hocks
- 2 Bay Leaves
- Ground Pepper to taste
Instructions
- Heat the oil in a skillet over medium heat until hot. Add the onions, celery, carrots, garlic, cumin, pepper flakes and 1/4 tsp of salt. Cook until the vegetables are softened and lightly browned, approx. 10-15 minutes. You can do this step the night before and refrigerate.
- Transfer the vegetables to the slow cooker. Stir in the water, broth, black beans, ham hocks and bay leaves until evenly combined. Cover and cook on low 8-10 hours or high 6-7 hours until the soup has thickened and the beans are tender.
- Once it is cooked, check the seasoning and adjust the salt and pepper.
- You can remove the bay leaves and ham hocks and puree 2 cups of the soup and put it back into the soup.
- We like the beans whole so we serve it without pureeing the beans. Sometimes with rice. Sometimes using sour cream and avocado on top.
- This recipe is from Cook's Illustrated - The Best Make Ahead Recipe. Not followed exactly as in the book but fairly close 🙂