10
Servings
Prep Time
10 Min
Cook Time
373 Min
  • 4 slices bacon
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 8 cups water
  • 3 cups (16 ounces) dry black beans
  • 1 tablespoon Maggi® Granulated Chicken Flavor Bouillon
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  • 1 bay leaf
Step 1
Fry bacon in a large skillet until crispy. Reserve 2 tablespoons drippings in skillet. Place bacon on paper towels to drain. Once cooled, chop and set aside.
Step 2
Add onion, bell pepper and garlic to drippings in skillet. Cook over medium heat, stirring frequently, for 3 to 4 minutes or until onions are translucent.
Step 3
Place water, beans, cooked vegetables, bacon, bouillon and bay leaf in 5- or 6-quart slow cooker. Stir well.
Step 4
Cook on high for 6 hours or low for 8 hours or until beans are tender.
Step 5
Once beans are tender, use a potato masher to mash some of the beans to thicken the soup to desired consistency.
Step 6
Serve topped with sour cream and chopped cilantro, if desired.

Nutrition Information

138.95 Kcal

  • cholesterol

    7.39 Milligrams

  • calcium

    58.91 Milligrams

  • protein

    12.43 Grams

  • iron

    3.39 Milligrams

  • carbohydrates

    29.52 Grams

  • fiber

    18.32 Grams

  • sodium

    394.58 Milligrams

  • fat

    4.49 Grams

  • saturedfat

    1.50 Grams