Slow cooker chilli bean soup
This is a great recipe for bunging into your slow cooker overnight, to provide a hot full flask of lunch for the family in the morning. You’ll also have a fair bit left, which you can use as a sauce for dinner in the evening.
1 Can of chopped tomatoes and two cans full of water.
50g double concentrate tomato puree – or 100g of normal. 50g is 1/4 of a tube.
2 sticks of celery, minced finely – use a processor if you have one,
1 onion, chopped finely.
Salt and pepper to taste
Chilli in whatever capacity if you want some heat. I use some chilli seeds.
1 bay leaf,
4 fat cloves of garlic
2 teaspoons of cumin seeds (use powdered if you haven’t got whole seeds)
1 teaspoon of black onion seeds (optional)
2 teaspoons of smoked paprika
1/4 cup of lentils
two cans of cooked beans – or equivalent quantity of home cooked beans – I like to use one white and one red or black but anything will do.
Put all the ingredients except the canned beans into the slow cooker, stir and put it on low for anything from 8 – 10 hours.
Assuming you are making this overnight, when you wake up, stir it and add the cooked beans. Turn up to high and continue cooking until it comes up to the boil. Taste to see if it requires a little salt and pepper and adjust accordingly. Fill flasks and turn off the cooker. This will make enough for 6 – 8 portions, so if you are making lunch for a family of four, you will have some left and this can be adapted to be used as a sauce for a quick and easy dinner.