1 lb. Dried Black Beans
1/2 Frozen Pkg. Sweet Bell Peppers and Onions
8c Water
5 Beef Broth Cubes, crushed *SEE NOTES!
2 Herb Ox Beef Broth Packets (Or 2 more Beef Broth Cubes) SEE NOTES!
1can Tomatoes w/ Chiles
2tsp Louisiana Hot Sauce
1/8tsp Liquid Hickory Smoke
1 Onion
1 Carrot, grated
1 Celery
Just shy of 1T Fresh Garlic, minced
1tsp Cumin
1tsp (Lightly packed) Cocoa Powder (DON’T SKIP)
1 Dried Bay Leaf
1/4tsp Sea Salt
1/4tsp Pepper
1/4c Sour Cream (Last Hour)
Butter Flavor Cooking Spray Crock. Add all ingredients. Cook on High first 1-2 hours. Then, Low for 3-4 more hours. Last 30minutes Scoop Out “About” half the Black Beans with some Liquid. Blend til smooth. Add back to Crock. Add in Sour Cream. Stir. You can eat right away, or wait 20-30 minutes. Top with Shredded Cheddar Cheese.
* Notes: For Broth, I wanted to cut “Some” Salt. So, I DID:
5 Beef Broth Cubes + 2 Herb Ox Beef Broth Packets (Herb Ox is a No Sodium Broth Packet). 7 Beef Broth Cubes, crushed, can be used instead.
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