Slow Cooker: Black Bean Soup with Tomatillo, Roasted Corn, and Jalapeño

March 27, 2018

Slow Cooker Black Bean Soup with Tomatillo, Roasted Corn and Jalapeno - Indian As Apple Pie

I'VE PERFECTED MY BLACK BEAN SOUP.

The recipe is for the updated version of my first book, The Indian Slow Cooker, which will be released this fall from Agate Publishing. I know that's still a few months away. So, for now, enjoy!

Slow Cooker: Black Bean Soup with Tomatillo, Roasted Corn, and Jalapeño

Slow cooker size: 5-quart
Cooking time: 6 hours on high
Makes: 16 cups

Ingredients

3 cups dried black beans, picked over, washed, and soaked at least 2 hours
2 tablespoons vegetable oil
2 teaspoons cumin seeds
1 teaspoon turmeric powder
2 teaspoons ground black pepper
5 cloves garlic, minced
1 medium onion, minced
2 carrots, diced
2 tomatillos, husks removed and diced
3 jalapeño peppers, roasted and chopped
2 tablespoons salt
2 heaping teaspoons hot sauce (any kind), optional
9 cups water
3 ears of corn, roasted and kernels removed
Juice of 1 lime
½ cup cilantro, chopped

Instructions

Drain beans and put them in the slow cooker.
In a sauté pan, heat oil over medium-high heat. Add cumin, turmeric, and black pepper. Cook about a minute until the seeds sizzle and turn reddish brown. Add garlic and onion. Cook about a minute until the onions turn translucent. Add carrots and tomatillos. Cook another two minutes until the vegetables soften slightly. Stir well. If you can’t find tomatillos, a green Mexican fruit resembling green tomatoes, use 3 stalks of celery.
Add this mixture to the slow cooker along with the jalapeños, salt, hot sauce, and water. Omit the hot sauce if you don't like it too spicy, but I enjoy adding another layer of flavor. Our favorite is a habanero hot sauce, but any store-bought will do.
Cook on high for 6 hours. Once cooked, remove 1 cup of beans. Blend the rest of the soup until smooth either with an immersion blender or in batches in a blender. Return the removed beans to the soup and add the corn, the lime juice, and cilantro. Stir well. Serve piping hot, garnished with sliced avocado, crushed tortilla chips, a pinch of grated cheese, and/or a dollop of sour cream.