Ingredients

• 1 pound dried black beans, sorted and rinsed
• 2 slices bacon, cut into 1/4-inch pieces
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 5 cups chicken stock, warmed
• 1/2 teaspoon cayenne
• 1 tablespoon chopped cilantro
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup sour cream
• 3-4 limes

Directions

1. Soak the beans overnight, and rinse them thoroughly in the morning

2. In the slow cooker, mix the beans, bacon, onion, garlic, and warm chicken stock

3. Cover and cook on low for 8-9 hours

4. Transfer half of the bean mixture to a blender

5. Puree until smooth and return to the slow cooker

6. Mix well

7. Again, transfer half of the slow cooker ingredients to a blender, puree, and return to the slow cooker

8. Stir in cayenne, cilantro, cuminm, oregano, and sour cream

9. Cover and cook on low for 30 minutes

10. Spoon soup into individual serving bowls

11. Into each bowl, sqeeze as much lime juice as desired

12. Serve with a side of salsa and tortilla chips

Email to a friend | Print this recipe | Back