Homemade Black Bean Soup

[winder]

1 lb of dry black beans - soaked overnight and drained, simmered for 2 hours and drained again.
1 lb of diced tomatoes
1 diced red onion
1 tablespoon of minced garlic
1 tablespoon of minced dry basil (it's winter, no fresh on the patio)
1/8 tsp of red pepper powder
8-10 medium red potatoes cut into eighths
1/2 cup of spicy V-8
1 cup of baby carrots

Load into a crock pot and cook all day or all night.

Serve with pumpernickel toast with onions-and-chives cream cheese spread.

[RifeHeretic]

Damn winder, that looks tasty. Can you overcook things in a crock pot?

[laughingwillow]

Looks tastey, windey.

Most anything can be overcooked. But a crockpot set on low can be left alone for many hours without worry, imo.

lw

[winder]

My experience with the beans is that cooking longer is better and there is no overcooking.  Undercooking is more the problem with beans; i don't like them crunchy or solid.  Beans are one of the few foods I like really tender.

As for the crock pot, longer is just more tender, no scorching.
Only pasta or rice seems to overcook, as it swell to a gelatinous blob.
But potatoes, beef, carrots, and beans go well.

Beef stew is the other use for my crock pot.
But I get enough cholesterol with my daily egg that I shun beef.

[Mok]

Oooh, I really like this one.  The wife has been experimenting with our (tiny) slow cooker lately, so I think I'll have her try this.  That reminds me, I'll have to post the recipe for the vegan onion spread we had at our little one's first birthday.  


Vurry nice.