This is a great easy and budget friendly meal! Throw all of the ingredients in the crock pot in the morning and you’ve got a warm, filling soup for dinner. I love doing beans in the crock pot, it’s an easy way to make sure the beans are cooked properly. Using dry beans is a great way to cut cost as well, the site this recipe is from puts this soup at about $2.50 for the whole recipe and .21 cents for a serving! You can not beat that kind of price! We had this two nights then I put the rest in the freezer to have some other time. You can adjust the spices to your liking if you’re not a fan of spicy or want a little more heat. Serve with shredded cheese, a dollop of sour cream and some fresh cilantro!
recipe adapted from: budgetbytes.blogspot.com
2 c. dry black beans
1 (15 oz.) can diced tomatoes and green chilies (I used RoTel brand)
4 garlic cloves, roughly chopped
1 tbls. cumin
1 medium jalapeno, diced and seeds removed (Leave some seeds for added spiciness.)
Salt and black pepper, to taste
5 c. water (I did 4 c. water and 1 c. chicken broth to add a little extra flavor.)
Sort through your beans to remove any stones or damaged beans. Rinse the beans well. Place the beans in the crock pot. Combine can of diced tomatoes (including juices), garlic, jalapeno, and cumin, add to crock pot. Do not add salt at this point. Add liquid(s), cover and cook on LOW for 8-10 hours. Season the beans with salt and pepper. Either serve the beans immediately or divide up and freeze in single or double serving sized portions.