Slow Cook While You SLEEP!

What is better than sleeping? Sleeping WHILE lunch is being cooked! All this (and more!) is possible with a slow cooker.  Dried beans are a cheap, durable pantry item and they take very well to the slow cooker—With a slow cooker, there’s no need to even pre-soak the beans.

Black Bean Soup

• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 red pepper, chopped
• 1.5 c dried black beans, rinsed
• 2 T Chili powder (I used ancho chili powder)
• 1 T Cumin
• 1 t Salt

As you can see above, the most labor intensive part of this recipe is the chopping. Once all the ingredients are chopped:

1. Place ingredients in the slow cooker
2. Cover with water (about 2 inches over the beans)
3. Set it (to low and 8 hours)
4. And forget it (go to sleep)

In the morning, the cumin-y goodness will waft you awake.  This recipe should yield about 6 portions of wonderful, healthy, hearty soup. I like to garnish the soup with grated cheddar and scallions and round out the meal with a baked potato or some crusty bread.

Similar Posts:

• Slow Cooked Veggie Chili Doctored Up for Dinner
• Mountain Cooking, Day 2 and 3
• Stuffed Baked Potatoes
• 1 Chicken = Roast Chicken + Chicken Stock
• Poached Fish “Soup”