Spicy Slow Cooker Black Bean Soup

I used this recipe as a template for a soup a few of us had last night and it was great! I made a handful of alterations based on what I had on hand and served it over rice to cut down how spicy it was.

Alterations:
1 can of Mexican green chili's instead of jalapenos
1 tsp fresh garlic instead of powder
1/2 the amount of chili powder (I ran out)
I didn't have cayenne so substituted it with couple shakes of red pepper flakes
Added some diced onion since I had it
Added 2 diced red potatoes partway through since I had them
I ran about half the beans/potatoes through a blender halfway through to thicken the soup

http://allrecipes.com/Recipe/Spicy-Slow-Cooker-Black-Bean-Soup/Detail.aspx
Ingredients:
1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
Directions:
Drain black beans, and rinse.
Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

White Beans in Tomato Sauce

White Beans in Tomato Sauce

From Food & Wine

This lush, stewlike dish is typically made with zolfini beans, a pale yellow Tuscan legume that can be challenging to find in the U.S.; firm, creamy cannellini beans are an excellent substitute.

Serves: 6

Total Time: 2 hr
Cook Time: 30 min

Ingredients
2 cup(s) dried zolfini or cannellini beans, picked over and rinsed
1 sprig(s) sage, plus 1/2 teaspoon, chopped
2 clove(s) garlic, 1 minced
1 small bay leaf
1/4 cup(s) plus 2 tablespoons extra-virgin olive oil
Salt
1 cup(s) canned tomato sauce
Freshly ground pepper

Directions
Cover the beans with 2 inches of water and bring to a boil. Cover and remove from the heat. Let stand for 1 hour, then drain.
Cover the beans with 4 inches of fresh water. Add the sage sprig, whole garlic clove, bay leaf, and 2 tablespoons of the olive oil. Bring to a boil and cook over moderately low heat for 30 minutes. Season the beans with salt and cook for about 15 minutes longer, until the beans are tender; drain and discard the sage, garlic, and bay leaf.
Meanwhile, in a medium, deep skillet, heat the remaining 1/4 cup oil. Add the chopped sage and minced garlic and cook over moderate heat for 1 minute. Add the tomato sauce and bring to a simmer.
Add the beans to the skillet and cook, stirring, until saucy and thick, 5 minutes. Season with salt and pepper and serve.

Squash, Chickpea, and Red Lentil Stew

Squash, Chickpea, and Red Lentil Stew

From EatingWell.com
Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.

Serves: 8
Total Time: 8 hr

Ingredients
3/4 cup(s) dried chickpeas
2 1/2 pound(s) kabocha squash, or butternut squash, peeled, seeded and diced
2 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup(s) red lentils
4 cup(s) vegetable broth
2 tablespoon(s) tomato paste
1 tablespoon(s) minced peeled fresh ginger
1 1/2 teaspoon(s) ground cumin
1 teaspoon(s) salt
1/4 teaspoon(s) saffron
1/4 teaspoon(s) freshly ground pepper
1/4 cup(s) lime juice
1/2 cup(s) chopped roasted unsalted peanuts
1/4 cup(s) packed fresh cilantro leaves, chopped

Directions
Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.
Stir in lime juice. Serve sprinkled with peanuts and cilantro.

Lentil Stew with Butternut Squash

Lentil Stew with Butternut Squash

Lentil Stew with Butternut Squash
From Good Housekeeping
Rich in vitamins A and C, butternut squash adds a subtle sweetness to this hearty, slow-cooker lentil stew.


Serves: 8
Total Time: 8 hr

Ingredients
3 large stalks celery, cut into 1/4-inch thick slices
1 large (12-ounce) onion, chopped
1 large (2 1/2-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks
1 bag(s) (1 pound) brown lentils
4 cup(s) water
1 can(s) (14 to 14 1/2 ounces) vegetable broth
1/2 teaspoon(s) dried rosemary
Salt and pepper
1 ounce(s) Parmesan or Romano cheese, shaved with vegetable peeler
1/4 cup(s) loosely packed fresh parsley leaves, chopped

Directions
In 4 1/2- to 6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.
To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley. Makes about 11 1/2 cups.

Slow-Cooker Black Bean-Mushroom Chili

Slow-Cooker Black Bean-Mushroom Chili

From EatingWell.com
Black beans, earthy mushrooms, and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed.

Yields: Makes 10 servings, generous 1 cup each
Total Time: 6 hr 15 min
Prep Time: 25 min

Ingredients
1 pound(s) (2 1/2 cups) dried black beans, rinsed
1 tablespoon(s) extra-virgin olive oil
1/4 cup(s) mustard seeds
2 tablespoon(s) chili powder
1 1/2 teaspoon(s) cumin seeds or ground cumin
1/2 teaspoon(s) cardamom seeds or ground cardamom
2 medium onions, coarsely chopped
1 pound(s) mushrooms, sliced
8 ounce(s) tomatillos (see Tips & Techniques), husked, rinsed and coarsely chopped
1/4 cup(s) water
5 1/2 cup(s) mushroom broth or vegetable broth
1 can(s) (6 ounce) tomato paste
1 tablespoon(s) minced canned chipotle peppers in adobo sauce (see Tips & Techniques)
1 1/4 cup(s) grated Monterey Jack or pepper Jack cheese
1/2 cup(s) reduced-fat sour cream
1/2 cup(s) chopped fresh cilantro
2 limes, cut into wedges

Directions
Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain the beans, discarding soaking liquid.
Combine oil, mustard seeds, chili powder, cumin, and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos, and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste, and chipotles; mix well.
Place the beans in a 5- to 6-quart slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.
Garnish each serving with cheese, a dollop of sour cream, and a sprinkling of cilantro. Serve with lime wedges. Stovetop variation: Total: 4 1/2 hours In Step 2, increase broth to 81/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours. Carb Servings: 2 starch, 2 1/2 vegetable, 1 medium-fat protein, 1 fat. Carbohydrate Servings: 2. Nutrition Bonus: Fiber (52% daily value), Folate (47% dv), Iron (22% dv), Potassium (21% dv).

Tips & Techniques
Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove the outer husk and rinse them well before using.