As with all my beans I pre-soak them overnight to 'activate' the nutrients. I tried soaking beans to almost sprouting before, but they ended up tasting too vegetal, overnight works just fine. For the soup I wanted it to simmer in the crock pot all day since we were going to be out. If you want to cook it on the stovetop you don't have to worry as much about cooking the beans through as they can cook in the soup, but if you are using a crockpot your beans need to be fully cooked, they won't cook through in a crockpot.
|beans, onion, carrots, garlic, salt, pepper, cumin, oil, jalapeno, and the chipotle|
|soak the beans overnight in salted water w/the chipotle pepper|
|drain and rinse|
|simmer beans and chipotle until cooked through|
|drain and rinse again|
|chop onion and carrots, and mince garlic and jalapeno|
|add to crock pot with oil|
|add beans w/chipotle, cumin, and water to cover, (I decided to add two of my tomato yum cubes)|
|let cook all day|
|before serving blend to desired consistency removing the chipotle first, I like mine chunky|
|now taste, I needed more salt and a little acid so I used vinegar|
|fry up some tortilla strips|
|and serve with hot sauce and sour cream/supreme|
Tummy warming goodness!