This recipe was originally shared in the community class “Bean Bonanza” on January 17, 2012 led by Beth Kemp of Jumping Bean Farm.

serves 6-8

• 1 Tbsp of your favorite fat (olive oil, butter or veg oil)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-2 cups of dry black beans soaked overnight (they can be soaked and frozen for ease of use)  OR use 2 cans of black beans, rinsed (3 cups cooked beans)
• 1 tbsp. oregano
• 1 tsp. cumin
• 2 bay leaves
• 1-2 tsp chile powder
• generous grating of black pepper
• 2 Dried Chipotle chilies (optional)
• 5-6 cups vegetable broth or water
• 1 can of diced tomatoes
• Salt to taste
• 1 cup fresh or frozen corn kernels (optional)
• lime wedges or 1 tsp red wine vinegar
• optional: extra veggies like zucchini, peppers, greens, whatever you have an abundance of!
  
  

Directions

1. In a cast iron pan or large saute pan heat the oil.  When the oil is hot, saute the onions until they start to become translucent, about 3 minutes. Remove pan from the heat and add the garlic and spices for a minute, sauting - be careful not to burn the garlic.  Add the onion-garlic mix to the crock pot.  Add the soaked beans, water or broth and dried chilies, if using, (do NOT add salt at this point) and stir to combine.

2. Set crockpot to high and cook for 3 hours or set to low for up to 8 hours. If you are leaving the house or taking a nap, be sure to add extra water so the beans do not scorch, I cover them with up to 2 inches of boiling water if I am going off to work.  If you are doing this on your stovetop, simmer over low heat for 1-2 hours, until the beans are well cooked, and don’t let them run out of water!  

3. About an hour before serving, add the tomatoes and add any extra veggies you have on hand. Cook on high, uncovered, for about 1 hour, adding additional hot water or vegetable broth as needed to keep the consistency you like. I like my bean soup to be thick, like chili.  Just before serving, taste, salt to taste and add the corn, if you like, and making sure the corn is heated through.

4. Serve in bowls with lime or lemon wedges. Don’t skip the acid!  It is the ‘secret ingredient’. Use a teaspoon of red wine vinegar if you don’t have fresh citrus.  

5. Makes 4-6 servings.

Preparation time: 15 minute(s) Cooking time: a few hours

Variations

Try keeping the same proportions and using white beans, carrots, garlic and add kale about 2 hours before serving.