Black bean soup from Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (page 36) by America's Test Kitchen Editors

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Notes about this recipe

  • aeader on November 17, 2024

    This was a great black bean soup, so convenient to make it in the slow cooker. My beans were about 3 years old and ended up needing 9-10 hours on high (didn't soak them first). I mashed up some of the beans right in the pot with a potato masher while the ham hock was cooling. Needed to add quite a bit of salt and pepper at the end (I did use low salt chicken broth). Would definitely make this again.

  • JamesFlavell on April 19, 2020

    Cooked too fast, should've done on low, checked sooner. Used not-low-salt chicken broth., Wasn't too salty.

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