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12 servings, 1 cup each
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Dried beans, other than lentils and split peas, must be soaked before cooking. To soak: Wash beans well; place in bowl. Add enough water to cover beans by 3 inches; cover. Let stand 8 hours. Drain. To quick-soak: Wash beans well; place in saucepan. Add enough water to cover beans by 3 inches; cover. Bring to boil on medium-high heat. Boil 2 min. Let stand 1 hour. Drain.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
Serve over hot cooked long-grain white rice. Top with chopped red onions, chopped fresh cilantro and fresh lime wedges. (Nutrition information is for soup only.)
Since this great-tasting soup is both low in calories and fat, and a good source of fiber from the black beans, it can fit into your healthful eating plan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.