January 6th, 2010


Black bean and bacon soup (liberally adapted from a recipe in Low Carb Slow Cooker Classics)

2 tins black soy beans (if you're not a low-carber you could use ordinary black beans instead)
Approx. 750ml stock of your choice -- I used beef
4 cloves chopped garlic (or about 2 heaped teaspoons of Very Easy Garlic)
1 carrot
2 sticks celery
Bacon - I used 1 packet of 8 rashers, you may not want quite so much, it's up to you
Coriander to taste (in my case "taste" was about half a small jar of Bart's coriander-in-a-jar)
2 liberal slugs Tabasco
1 lime, cut into quarters

Puree one of the tins of black beans with a little water. Drain the other tin of beans but leave them whole. Chop the carrot and celery finely (you could use a food processor). Chop the bacon into small pieces. Put the pureed beans, the whole beans, the veg, the garlic, the chopped bacon, the coriander and the lime into your slow cooker. Add the stock and the Tabasco, give it a bit of a stir and cook for "a few hours". (Four hours on High seemed to be plenty last night; the remainder's sat on Low to be lunch in another hour or two.)