Follows these instructions to substitute a slow cooker for the Dutch oven in this recipe, decrease water to 3 cups. Cover and cook on high for about six hours, or until beans are tender.
- For the soup:
1 tablespoon olive oil
2 medium-size yellow onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
5 garlic cloves, minced
4 teaspoons ground cumin
2 bay leaves
1 16-ounce package dried black beans
2 1/2 tablespoons chopped canned chipotle chiles
4 cups water
4 cups vegetable broth (chicken broth can be used as a substitute)
3 tablespoons fresh lime juice
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
- For the garnish:
1 cup plain nonfat Greek yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro
- Heat olive oil in large nonstick skillet over medium-high heat. Add onions and bell peppers and sauté until beginning to brown. Add garlic, bay leaves, and cumin; sauté for just under a minute.
- Transfer mixture to 6-quart Dutch oven. Add beans, chipotles, water, and broth. Simmer on stove top until mixture reaches a boil.
- Turn off heat, cover, and remove from stove top. Place into the oven and cook at 275°F until beans are very tender, about three hours. Make sure to check on the beans while cooking. If they look to dry, add more broth or water.
- Remove Dutch oven from stove and transfer two cups of the bean mixture to blender; puree until smooth. Return puree to Dutch oven. Stir in lime juice, salt, and pepper.
- Top each serving with a dollop of yogurt, tomatoes, and cilantro
Makes six servings.