{"id":9437,"date":"2018-02-14T04:34:08","date_gmt":"2018-02-14T12:34:08","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=9437"},"modified":"2018-02-13T21:07:43","modified_gmt":"2018-02-14T05:07:43","slug":"8-hour-black-bean-soup","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/8-hour-black-bean-soup\/","title":{"rendered":"The 8-Hour Black Bean Soup with Cashew-Lime Sour Cream"},"content":{"rendered":"

A few years ago, I made something called the 8-minute black bean soup<\/a> and it was a big hit. I’m not sure anyone actually managed to make it in 8 minutes (I think the best I heard was about 12 minutes), but nevertheless it was super-fast to make because you simply dumped a can of beans into a pan with some spices and stuff and called it a day. For what it was, it’s actually pretty good and I still make it occasionally.<\/p>\n

But, obviously there’s only so much you can do to develop flavors in 8 minutes. I figure the only logical followup to that is the 8-hour<\/strong> black bean soup. This one’s made in a slow-cooker with dried black beans, which will taste fresher and have a ton more flavor than the canned variety. We’ll also add a bunch of other things too, like broth, plenty of veggies, corn, spices, and more. It really gets fun though when we start adding the toppings. Some cashew-lime sour cream, avocado, and cilantro will take this soup to a whole other level.<\/p>\n

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As a side note, while I was shooting the pictures I realized this would make a pretty killer bean dip as well. The only slight difference is to blend a little more in step two to make it thicker and smoother for a dip:<\/p>\n

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Makes: 6+ servings<\/strong><\/p>\n

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Ingredients:<\/h4>\n
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