Sopa de alubias negras en olla de cocción lenta

Ingredientes

• 1 pound dried black beans (rinsed)
• 1 large onion (peeled and diced)
• 2 medium red bell peppers (seeded and diced)
• 2 quarts vegetable broth
• 1/3 cup Franks Cayenne Hot Sauce
• 6 cloves garlic (minced)
• 2 bay leaves
• 1 tablespoon ground cumin
• Salt and pepper
• Chopped scallions
• Cilantro
• Jalapeno slices
• Shredded cheese
• Lime wedges
• Sour cream (or plain yogurt)

Preparación

1. 1

   Place all the ingredients in a large 6-8 quart slow cooker and season with 1 teaspoon of salt and 1/2 teaspoon ground pepper. Turn the slow cooker on medium, cover, and cook for 10-12 hours. (You could soak the beans in water overnight to reduce the cooking time by half, but it's not necessary.)

2. 2

   Once the beans are tender, remove the bay leaves. Use an immersion blender to blend the soup until two-thirds of the beans are pureed and the soup is thick. Salt and pepper to taste, then serve warm with fresh toppings.