There is a restaurant here in San Antonio that has amazing, smoky refried black beans. These are my absolute favorite beans. Ever. I love these beans so much that I could never try to actually replicate them. Instead, I’ve used those beans as inspiration. Have you ever used liquid smoke before? A little goes a long way but when you find the right balance, it can give a beautiful enhancement to the flavors of your dish. After creating this black bean soup, I am interested to see how else I can start using liquid smoke.
My family and I have found a new weekend routine where we schedule time to play outside. This might be riding our bikes through the neighborhood, running around on a playground, or hiking a nearby trail. By scheduling these activities, we are all committed to spend this time together, “no screens attached.” It has provided such an escape from all the stressors of the world. For those couple of hours, our only priority is having fun together. Pure joy. I’ve found that these activities can build up quite an appetite. With the cooler weather we’ve had lately, I love starting a slow cooker recipe in the morning and having it ready for when we get back home. So here, I have for you, my new slow cooker black bean soup recipe. Start it in the morning, go spend some time playing outside, and then enjoy a warm bowl when you get home.
Slow Cooker Black Bean Soup
- Slow Cooker
- 1 lb dry black beans, rinsed
- 15oz can fire roasted diced tomatoes
- 1/2 yellow onion, diced
- 2 teaspoons dried Mexican oregano
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt
- 4 cups vegetable broth
- 3 cups water
- 2 teaspoons liquid smoke
- Optional Garnishes: sour cream, avocado, green onions, crumbled tortilla chips
- Place all ingredients in slow cooker.
- Cook on high for 6 hours or until beans are tender.
- Serve with garnishes as desired.