Black Bean Soup
Unit: 8 Qt. Roaster
Instructions using Dry Beans
For Dried Beans – Soak the beans in a pan 4 of water for a minimum of 3 hours before cooking (overnight is best).
**Skip to step 2 for Canned beans.
For Dried Beans- Drain the water the beans were soaking in
For Canned Beans- Drain and Rense Canned Beans.
Combine black beans with all of the ingredients except for the cornstarch (or arrow root powder) into the 8 qt unit.
Rotate the valve below the knob to open and cook on medium heat. When the valve whistles, reduce the heat to medium-low heat for 1 hour or until done.
When finished, combine the cornstarch (or arrow root powder) in a small glass with 2 tbsp water. Pour into the beans, increase the heat and cook until thickened.
***Note: If beans are not thick enough add more cornstarch (or arrow root) to the mixture.