Black Bean and Sweet Potato Soup

Black Bean and Sweet Potato Soup

2 cups dried black beans
4 cups water
1 onion, diced
6 cloves garlic, minced
1 sweet potato, diced
2 tsp coriander
1 tsp cumin
1/2 tsp fennel (sub for anise)
3 cups broth
dash of hot sauce
salt and pepper to taste

Cook beans and water in slow cooker for 3 hours.

Pre-heat oven to 425 degrees.

Toss sweet potato in olive oil and roast for 20 minutes.

Saute onion for 10 minutes over medium-low heat.  Add garlic and cook 5 more minutes. 

Combine all the ingredients in slow cooker and cook on low 3-4 hours.

Adapted from this Fine Cooking recipe. 

Texas Pinto Beans

Texas Pinto Beans

2 cups dried pinto beans
4 cups water
1 onion, diced
2-3 cloves garlic
1/3 cup salsa verde
1 tsp cumin
1 cup broth
salt and pepper

Put beans and water in slow cooker for 3 hours on high.  Add in the remaining ingredients and cook another 3 hours on high.  Be generous with the salt and pepper as the beans are very plain.

Serve on quinoa with corn, or mash and spread for quesadillas.

Inspired by this recipe. 

Moroccan White Beans

Moroccan White Beans

1 cup dry white beans
3 cups water
1 onion, diced
3 cloves garlic, minced
1 14oz can diced tomatoes
1 bullion cube
1 tsp dried parsley
2 tsp paprika
2 tsp cumin
1 tsp ground ginger
1-2 tsp kosher salt
fresh ground black pepper

Place beans and water in slow cooker on high 2-3 hours. 

Brown onions over medium heat.  Add garlic and cook 1-2 minutes more.  Place in slow cooker with remaining ingredients.  Cook on low 4-6 more hours. 

Adapted from this recipe on about.com