Three years ago my mom bought me a crock-pot during one of her Black Friday trips (no thanks – I hate crowds).
The first thing I made was pulled pork. Let me tell you, when you bust this baby out at parties when everyone has the 1 a.m. vodka stomach, you quickly become the hit of the party.
But soon I realized the full power of the crock-pot. While I generally put it away for the summer, as soon as the temperature gets a bit blustery I pull it out again. The wonderful thing about a crock-pot is meals have about a five minute prep time, and you can often get a bunch of meals out of just one recipe.
My absolute favourite recipe is the one I made tonight. I originally got it from the Savvy Vegetarian and it is called Jamaican Red Bean Soup. I’ve made a couple adjustments to it and this is my recipe for Jamaican BLACK BEAN Soup.
- 1 Tbsp extra virgin olive oil
- 2 cloves garlic, minced (I used more like 6 cloves – I love garlicky soup!)
- 1 red pepper, chopped
- 1 sweet potato, diced
- 1 (15 oz) can diced tomatoes, drained
- 2 tsp curry powder
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes
- 1/4 tsp ground allspice
- Salt and freshly ground black pepper
- 2 (16 oz) cans black beans, drained and rinsed*
- 1 cup unsweetened coconut milk
- 1 – 2 cups unsalted vegetable broth or water
- Optional: 1/4 tsp salt or to taste
- Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients.
- Add in potatoes, tomatoes and red pepper.
- Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste
- Add the beans, coconut milk, and broth
- Reduce heat, cover, and cook on low for 6 to 8 hours.
This soup freezes VERY well. I find the longer it is frozen for (to some extent) the tastier it is. I normally get about 10 individual sized portions from this recipe. It is a hearty soup so eating it over rice is also a great choice.