Mexican Black Bean Soup

1. 1

   Thoroughly wash the beans and place them, along with the water and onion, in the slow cooker insert.

2. 2

   Cover and cook on low for about 8 hours, or until the beans are tender.

3. 3

   Using a handheld immersion blender, puree some of the beans to thicken the soup.

4. 4

   (How much you puree depends on how much texture youd like remaining in the soup.)

5. 5

   Add salt to taste, then ladle into bowls.

6. 6

   Top each serving with some crumbled cheese, a sprinkle of cilantro, and some tortilla strips.

7. 7

   This is a relatively mild dish, so Id choose a chilled, medium-bodied white wine, perhaps with a little spice.

8. 8

   A Gewurztraminer or even an off-dry Muscat Canelli would work well.

9. 9

   A beer would do nicely, too.

* Per serving · 4 servings · Values may vary.

No additional tips available.