MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow-Cooker Black Bean Soup
 Categories: Beans, Vegetables, Chilies, Herbs
      Yield: 4 servings

      1 lb Dried black beans (not
           - soaked)
      1    Yellow onion; peeled,
           - trimmed, quartered
      5 cl Garlic; smashed; peeled
      1    Chipotle chile in adobo;
           - plus:
      1 tb Adobo sauce
      2 ts Ground cumin
      2    Dried bay leaves
      1 ts Dried oregano
    1/4 ts Baking soda (optional)
           Salt
      1 ts Apple cider vinegar

MMMMM-----------------TOPPINGS (ANY COMBINATION----------------------
           Sour cream
           Greek yogurt
           Corn chips
           Pickled red onion
           Cilantro
           Lime wedges
           Poached eggs

  In a 5 to 8 qt slow cooker, combine the beans, onion,
  garlic, chipotle chile and sauce, cumin, bay leaves
  and/or oregano, and baking soda, if using. Add 6 cups of
  water and 1 teaspoon salt and stir to combine. Cover and
  cook on low until the beans are tender, 8 to 10 hours.
  Taste more than one bean to ensure they're all cooked
  through; they should also flatten without much effort
  when pressed between your fingers.

  Remove and compost the bay leaves. Transfer the onion,
  garlic and chipotle chile to a blender or food
  processor, along with about 2 cups of the beans and
  broth. (You can puree more or less of the soup,
  depending on desired consistency.) Blend until smooth.
  Pour puréed soup back into the slow cooker, stir in the
  vinegar, then season to taste with salt. Eat with
  desired toppings.

  Recipe by Ali Slagle

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM