Ingredients
2
cups dried black beans (1 pound), sorted and rinsed
10
cups water
8
cups vegetable broth
2
cans (14.5 ounces each) diced tomatoes with green chilies, undrained
2
medium carrots, coarsely chopped (1 cup)
2
medium onions, coarsely chopped (1 cup)
1/4
cup chopped fresh cilantro
2
teaspoons finely chopped garlic
1
teaspoon salt
1/4
teaspoon pepper
1/8
teaspoon ground red pepper (cayenne)
Sour cream, if desired
Chopped fresh cilantro, if desired
Preparation
Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
Cover and cook on Low heat setting 10 to 12 hours.
Serve soup topped with sour cream and cilantro.
