SPICY SLOW-COOKER BLACK BEAN SOUP

Serves: 6

■ 1 1/2 cups (375 ml) dried black beans, rinsed and drained

■ 4 1/2 cups (1 L + 125 ml) cold water

■ 1 tbsp (15 ml) canola oil

■ 1 lb (454 g) chorizo sausages, casings removed

■ 2 cups (500 ml) diced onions

■ 2 cups (500 ml) diced red bell peppers

■ 1 cup (250 ml) diced yellow bell pepper

■ 4 cloves garlic, finely chopped

■ 4 tsp (20 ml) ground cumin

■ 1 tbsp (15 ml) smoked paprika

■ 6 cups (1.5 ml) no-salt-added chicken broth

■ 2 tbsp (30 ml) fresh lime juice

■ Salt and freshly ground pepper

Sour cream ■

1. Place beans in a large bowl. Pour cold water over beans. Cover and refrigerate overnight. Drain beans and set aside.

2. Heat oil in a large non-stick frying pan over medium heat. Add sausages and cook, stirring to break up sausages, until browned and cooked through.

3. Add onions and bell peppers; sauté until vegetables are softened, about 8 minutes. Add garlic, cumin and paprika; cook, stirring, until fragrant, about 1 minute. Remove from heat.

4. Combine beans and sausage mixture in a 5-quart (1.25-L) slow cooker. Add broth; stir to combine. Cover and cook on high heat setting until beans are tender, about 6 hours.

5. Place 1 cup (250 ml) of bean mixture in a blender; purée until smooth.

6. Return puréed bean mixture to slow cooker and stir to combine. Stir in lime juice. Season to taste with salt and pepper. Serve topped with sour cream.