Sopa De Frijol

"In 'The Mexican Slow Cooker' by Deborah Schnider"
 
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Ready In:
8hrs 30mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Char the poblanos over a gas flame or under a broiler until they are blistered on all sides.
  • Let cool slightly, then peel, seed, and cut into 1-inch pieces.
  • Place the beans in the bottom of a 5-quart slow cooker.
  • Top with the poblanos, jalapenos, beef, bacon , onion, garlic, salt, cumin, and oregano.
  • Add the chipotles, tomatoes, broth, and water to the cooler.
  • Cover and cook on LOW for 8 hours.
  • Turn the cooker to warm setting and uncover.
  • Let the soup settle for 15 minutes, then using a large spoon, skim off as much fat as possible.
  • Remove the bacon, cut it into small pieces, and return to the soup.
  • Thin the soup, if desired, with a little more broth or water.
  • Taste and adjust the seasoning.
  • Serve hot with warm tortillas on the side.

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