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1
Rinse beans well in a colander, then spread out on a baking sheet and sort out any rocks or bad looking beans.
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2
Place the beans in a slow cooker, and the garlic clove, and cover with hot water.
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3
Do not salt the beans at this point or the skins will get tough.
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4
Cook on low heat for 5 to 6 hours.
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5
Test for doneness.
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6
Turn off the heat and add the salt.
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7
Let the beans rest until youre ready to start the soup.
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8
Warm the olive oil in a large pot over medium high and add the onion, carrots, bell pepper, sea salt, pepper, garlic powder, and onion powder.
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9
Stir to combine and cook stirring occasionally until the vegetables are tender and the onions start to brown.
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10
About 10 to 15 minutes.
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11
Add the water to the pot and deglaze the bottom of the pan.
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12
Meanwhile puree 2 cups of the black beans with the garlic clove they were cooked with.
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13
Add the puree and the rest of the black beans with their liquid to the soup pot.
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14
Cook stirring often until bubbly.
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15
Carefully crack the eggs into prep bowls, one per prep bowl.
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16
Then slide eggs gently into the soup pot and cover with a lid.
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17
Cook for a couple of minutes until the egg whites solidify but leave the yolks runny to taste.
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18
To serve, scoop up the beans with an egg into individual bowls.
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19
Garnish as desired and serve with tortillas.
