Black Bean Soup


  • 8 Cups of Water
  • 1 Large Onion (Cut on #2 Blade)
  • 4 Cloves of Minced Garlic
  • 3 tbsp Ground Cumin
  • 1 tsp Ground Coriander
  • 2 tsp Ancho Chili Powder
  • 1/2 tsp Chipotle Chili Powder
  • 1 tsp Cornstarch (or Arrow Root Powder)
  • 2 Cups of Dry Black Beans
  • Salt to Taste

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.