This soup came about because of a recipe that Carrie at Bakeaholic Mama had made. She had this fabulous looking recipe for slow cooker no fry re-fried beans. When I saw it I knew I had to give it a try. Her recipe called for the traditional pinto beans, but I decided that I wanted to make it with black beans. Partly because I prefer black beans and partly because I happened to have a bag of dried black beans in my pantry.
I made the recipe exactly the same as she did, except for using black beans. It was so incredibly easy, you just throw everything in your slow cooker and let it go and the beans turned out perfectly. Click here for her recipe.
So now I had a large batch of re-fried black beans and no plan for them. I thought about freezing them in small portions to have on hand for later. But in the end, I decided that I would turn them into a soup. I had saved the cooking liquid from the beans, because it had a lot of flavor and figured that would be perfect to incorporate into the soup. I added some veggies and chicken stock and what I ended up with was a pretty darn tasty pot of soup that came together very quickly!
Re-fried Black Bean Soup
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and finely chopped (leave the seeds in if you want it spicier)
- 3 cloves garlic, minced
- 1 tbsp olive oil
- salt and pepper
- 2 tbsp cilantro, chopped
- 1 – 15.5 oz can diced tomatoes
- 4 cups slow cooker re-fried black beans
- cooking liquid from the re-fried beans, about 2 cups
- 4 cups chicken stock
Chop all of your veggies. Heat olive oil in a large soup pot over medium heat. Saute onion and peppers for about 5 minutes, until onions are transluscent and starting to soften. Add garlic and saute for 1 minute more. Season with salt and pepper.
Add remaining ingredients. Bring to a boil, reduce heat and simmer for at least 15 minutes to allow flavors to develop.
Serve with garnishes if desired. Possible garnishes are avocado, lime, sour cream and/or shredded cheese.
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