Wednesday, January 6, 2016

Overnight Black Bean Soup with a Kick!

In 2016, I'm going to make an effort to do a great deal more cooking at home and committing to trying new recipes with simple and delicious ingredients. 

Here's the first recipe I whipped up in the slow cooker:

Overnight Black Bean Soup with a Kick - 12 x 1 Cup Servings 
This recipe is a healthy, low cost version of black bean soup with a little bit of a kick, taking the boring and making it delicious. Leftovers are freezable, with no loss of flavour or texture. 


1 Piece of Pork Belly - Approx 2" square
1 Bell Pepper (Red / Orange / Yellow) - Diced
1 Onion - Diced
3 Cups Dried Black Beans 
1 Tbsp Chipotle Paste
1 - 3 Tsp Ground Cumin - To taste
4 Cloves Garlic - Minced 
8-9 Cups Water
2 Chicken Bullion Cubes

Optional Toppings:
Sour cream


  1. Dice Pork Belly into 1 cm cubes, cook in frying pan until translucent. 
  2. Add diced onions and peppers to frying pan, and cook until pork is crispy and onions and peppers are caramelized. 
  3. Pour contents of pan into crock pot, add dried black beans, chipotle paste, ground cumin, garlic, water and chicken bullion cubes. 
  4. Turn slow cooker to low, and head to bed. Let the soup cook for 8-10 hours until the beans are tender to your liking. 
  5. If broth in soup is too thin, use an immersion blender or potato masher to liquefy some of the beans and thicken the soup. 
  6. Serve with optional toppings as desired. 
Weight Watchers Smart Points: 6 before optional toppings
Approximate cost per serving: $0.69


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