Ingredients

The following ingredients have 6 Servings
  • 1 1/2 C (320g) Dry Beans
  • 1 C (125g) Onion (purple or yellow, medium dice, about one medium onion)
  • 2 C (250g) Corn Niblets (fresh or frozen)
  • 1 Tbs Fresh Jalapeño (minced, about 1/2 a large jalapeño. Adjust up or down to taste.)
  • 1 Tbs Fresh Garlic (minced, about 3 large cloves)
  • 1, 15 oz (425g) Can of Tomato Sauce
  • 1, 15 oz (411g) Can of Fire Roasted Tomatoes
  • 2 Tbs Cumin (ground)
  • 1 1/2 Tbs Chili Powder
  • 3/4 tsp Smoky Paprika
  • 1/2 tsp Black Pepper
  • 2 tsp Fine Sea Salt
  • 3 C (675g) Vegetable Broth
  • 1 C (225g) Water
  • 1 1/2 Tbs Masa Harina ((optional - but recommended) mixed with + 1/4 C (56g) water)
  • For Serving / Garnish: Avocado, jalapeño, cilantro, sour cream, diced onion and/or shredded cheddar
  • 1/2 Lime

Instruction

  • Pick through the beans picking out any shriveled beans or small stones. Rinse the dry beans and place them in the cook-pot of a slow cooker. If using dry kidney beans, soak/boil them according to FDA's guidelines below in the notes (and make sure they're fully cooked) before adding them to the soup or use one can (drained) of already cooked kidney beans. Add them to the crock during the last 30 minutes of cooking. To the beans add the onion, corn, jalapeño, garlic, tomato sauce, tomatoes, cumin, chili powder, paprika, black pepper, salt, broth and water. Stir throughly.
  • Set the slow cooker on high or low. Total Time: Low Setting = 7-8 hours | High Setting = 4-5 hours. The total cook time will depend on how fresh the dry beans are. The fresher the beans, the less time, the older (more dry), the longer the cook time. Keep an eye on the beans as they near the low end of the cook time and add more water if needed. The beans are done when they give under gentle bite pressure and are creamy on the inside. It’s possible that a bean can be so old and dry it won’t cook through. I do not recommend eating under-cooked beans. If they are tough and not showing any signs of progressively getting softer, throw them out. Also, depending on the crock pot used, these cook times will probably vary. Temperature variations range among slow cookers. Use the cook times in this recipe as a guide. Be sure to check the manufactures owners manual for guidance on cook times. 
  • (OPTIONAL): About 15 minutes before serving, mix the Masa Harina with hot water and pour into the soup. Stir. The soup will begin to thicken during the last minutes of cooking. One maker, Sabrina, added a good squeeze of lime at the end of cooking - I agree!
  • Ladle into soup bowls and garnish with any toppings you like: avocado, jalapeño, cilantro, sour cream, diced onions, lime wedges or shredded cheddar.
  • Store in the refrigerator in a lidded container for up to three days or freeze for up to two weeks. Thaw overnight in the fridge and gently rewarm on low heat on the stovetop.