Carribean black bean soup made right in your slow cooker. Simmered with spices, bell peppers, jalapenos and then topped with a little cheese and cilantro. Delicious, comforting and easy!
Rinse 16 oz. of dry black beans. Wash thoroughly. Place the beans in a slow cooker and soak over night or for 8-10 hours.
After 4 hours, uncover and add in carrots, cilantro and yellow, red and orange peppers. Put crock-pot on low and cook another 2-3 hours.
Taste to see if you like the flavor. Add more salt, pepper, and seasoning if necessary. I often have to add additional salt.
Garnish with fresh cilantro, sour cream, and crumbled cheese, if desired.
To make vegan/dairy free: Do not use any cheese in the recipe.