Photo: Catherine McCord, Weelicious.com
My slow cooker has been my salvation for getting hearty, healthy foods that everyone wants to eat made easily. A vendor at our local farmer's market offers the most beautiful assortment of beans, and since black beans are one of our family favorites and cook beautifully in the slow cooker, I buy them from him all of the time. Packed with protein and dietary fiber, black beans make for a filling, inexpensive and nutritious vegetarian meal that everyone can enjoy. Click here to read more from Catherine McCord...
Find this and more featured in 7 Days of Satisfying Slow-Cooked Meals
ingredients: Add all to shopping list
1 Tbsp olive oil
1 onion, diced
3 cloves garlic, chopped
2 cups dried black beans, soaked overnight, rinsed and drained
1 (32-oz) box low-sodium chicken broth (or vegetable stock)
¼ cup cilantro, chopped
2 bay leaves
2 tsp kosher salt
1 cup water
Accompaniments: yogurt, sour cream, or crème fraiche
At a glance:
8 hr 10 min (includes slow cooker time)
1. Heat oil in a sauté pan over medium heat and sauté onions for 4 minutes.
2. Add chopped garlic and sauté an additional minute.
3. Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.
4. Cook on low for 8-10 hours.
5. Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture).
6. Top with a dollop of yogurt, sour cream or crème fraiche.
For more fantastic kid-friendly recipes like this one, visit Catherine's blog, Weelicious.com.