Slow Cooker Vegetarian
Spicy Cuban Black Bean Soup
Chopped Mexi-Corn Relish
Ingredients
- 1 (16-oz) pkg dried black beans
- 1 (32-oz) carton low-sodium vegetable broth
- 1 (14.5-oz) can BPA-free organic fire-roasted diced tomatoes
- 1 onion, finely chopped
- 2 organic jalapeño peppers, seeded and minced
- 3 cloves garlic, minced
- 2 Tbsp chili powder
- 1 tsp ground coriander
- 1 Tbsp red wine vinegar
Instructions
- Soak beans according to package directions; drain and rinse. Transfer beans to a 5- to 7-quart slow cooker.
- Add broth, tomatoes, onion, jalapeño, garlic, chili powder and coriander.
- Cover and cook on LOW 8 to 10 hours or until beans are tender.
- Stir in vinegar. Mash beans with a potato masher to desired consistency, if desired. Season with salt and pepper to taste.
- Top servings with Chopped Mexi-Corn Relsh.
Side Dish Ingredients
- 1 (16-oz) pkg frozen corn kernels, thawed
- 1 organic red bell pepper, finely chopped
- ¼ cup chopped fresh cilantro (or use parsley)
- 3 green onions, sliced
- 2 Tbsp olive oil
- 1½ Tbsp sherry vinegar
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp honey
Side Dish Instructions
- Combine corn, bell pepper, cilantro, and green onion in a large bowl. Add oil, vinegar, salt, pepper, and honey; toss to coat.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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