Oh, slow cooker. You may be my favorite invention ever. How wonderful is it to come home after work to a house full of wonderful warm smells and a dinner that has made itself. Especially when you have a fabulous craft beer drinking engagement with several of your favorite lady friend craft beer drinkers, as I did on the night that I made this. Ain’t nobody got time for cooking on a night like that.
As I mentioned before, I received several dried ancho chilies in my CSA share this week. I decided to make these feisty guys into a black bean soup.
This is a recipe that I make fairly often, tweaked to include the ancho chillies. It honestly tasted a lot different than it usually does. The chillies added a wonderful smokiness. It’s an easy recipe, but does involve a little bit of prep ahead of time. If I am feeling like a super rockstar meal planner, I do that stuff the night before. If not, I hit the snooze button repeatedly, cursing that I have to get out of bed earlier than usual to prep tonight’s dinner. Usually the latter.
But it’s allll worth it when I get home!
3 dried ancho chilies (whole)
1 onion, chopped
1 bell pepper, chopped
3 cloves of garlic, minced
3 cans black beans
1 can of diced tomatoes
1 tbs ground cumin
1 tbs ground coriander
1 tbs dried oregano
2 tbs red wine vinegar
4 cups vegetable stock
4 tbs chopped fresh parsley
Toppings of choice. I like rice, avocado, sour cream, cheddar cheese, hot sauce. Whatever you are in the mood for.
- Put everything in the slow cooker, cook on low for 6 hours.
- Remove the chilies, they’ll be nice and soggy.
- Remove the stem and seeds from the chilies and discard.
- Place the chilies in a separate container or in a blender.
- Add to the container of chilies about 2 cups of the black bean soup. Puree the chili and soup mixture and return the mixture to the slow cooker. Stir to evenly incorporate.
- Now add your favorite toppings and enjoy!