Slow Cooker Spicy Black Bean Soup

    Slow Cooker Spicy Black Bean Soup

    (486)
    18saves
    6hours10min


    467 people made this

    Black beans are soaked overnight, then cooked all day in a slow cooker with chicken stock, diced jalapenos from a jar, cumin, chilli powder and cayenne pepper. This soup is a favourite in the south of America. Red kidney or pinto beans are interchangeable with black beans, if they are not available.

    Ingredients
    Serves: 6 

    • 500g dry black beans, soaked overnight
    • 1 tablespoon diced jalapeno peppers
    • 1.5 litres chicken stock
    • 1/2 teaspoon garlic powder
    • 3 teaspoons chilli powder
    • 1 teaspoon ground cumin
    • 1 teaspoon cayenne pepper
    • 3/4 teaspoon ground black pepper
    • 1/2 teaspoon hot pepper sauce

    Directions
    Preparation:10min  ›  Cook:6hours  ›  Ready in:6hours10min 

    1. Drain black beans and rinse.
    2. Combine beans, jalapenos, and chicken stock in a slow cooker. Season with garlic powder, chilli powder, cumin, cayenne, pepper, and hot pepper sauce.
    3. Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.
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    Reviews and Ratings
    Global Ratings:
    (486)

    Reviews in English (486)

    by
    605

    My husband thought it was a bit too spicy, but I loved it. If you are using dry beans, make sure to boil them first on the stovetop and then add them to the slower cooker. Dry beans do not get as tender in a slow cooker even if you soak them overnight.  -  13 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    346

    I'm giving this 4 stars, not because it wasn't good, but because I did make additions to it. I'm sure the basic recipe is very good just as written. I did not soak my bean, but put them in a pan with the chicken broth and brought it to a full, rolling boil and then transferred it to the slow cooker. The beans turned out tender and perfect. I also added 2 big sprigs of epazote, which is an herb traditionally cooked with black beans, as well as 2 bay leaves. Along with the other spices I tossed in 2 packets of Goya Sazon. The addition of a can of tomatoes w/green chiles as other suggested sounded like a good idea, so that went in too along with 2 boneless, thin-cut pork chops! I left it on med-high in the slow cooker overnight (about 15 hours total). I do not feel this soup was too thin. I only mashed some of the beans against the side of the kettle with the back of a spatula.I just had a big bowl with a dollop of crema....yum!  -  02 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    306

    This recipe is awesome. I have made it several times, and it is really, really good. If you are pressed for time just use the canned black beans, toss the rest of the stuff into a slow cooker, (I also added a can of diced tomatoes) and when you get home, dinner! I just pureed about 1/2 the soup for a more authentic look, and served it with chopped green onion, sour cream, cheddar cheese and homemade guacamole. Also, although I am not a huge fan of spice, I found this just right with the amount of cayenne recommended and two minced jalopenos. They really mellow out in the soup and it won't be that spicy, just the right amount. YUM!  -  20 Dec 2004  (Review from Allrecipes USA and Canada)

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