Slow Cooker Annatto Black Bean Soup with Charred Lime & Crispy Garlic
Slow Cooker Annatto Black Bean Soup with Charred Lime & Crispy Garlic
Dried black beans simmer all day in a broth tinted deep orange-red by bloomed annatto seeds and layered with toasted coriander and cracked black pepper. A finishing squeeze of charred lime and a scatter of crackling garlic chips turn a humble pot of beans into something worth setting the table for.
What You'll Need
Soak the beans the night before so they cook down soft and creamy over a long, unhurried day in the slow cooker.
The Aromatic Base
- 2 tbsp Organic Annatto Seeds, bloomed in oil
- 1 tbsp Organic Coriander Seeds, toasted and cracked
- 1 tsp Organic Black Peppercorns, cracked
- 2 Organic Bay Leaves
- 1 tbsp Organic Onion Granules
- 1 tbsp Organic Garlic Granules
- 1 1/2 tsp Himalayan Pink Salt
- 2 tbsp coconut oil or neutral oil
The Soup
- 1 lb dried black beans, soaked overnight and drained
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable or chicken broth
- 6 cloves garlic, thinly sliced, for crispy topping
- 2 limes, halved
- Chopped cilantro and diced avocado, for serving (optional, but recommended)
Step by Step
Bloom the annatto
Warm the coconut oil in a small skillet over medium-low heat. Add the annatto seeds and stir for 2 to 3 minutes until the oil turns a deep orange-red. Strain out the seeds and set the colored oil aside; this is the base of the soup's color and flavor.
Toast the coriander and pepper
In the same skillet, toast the cracked coriander seeds and black pepper for about 1 minute, just until fragrant and slightly darker. Remove from the heat right away so they don't scorch.
Load the slow cooker
Add the soaked black beans, diced onion, bell pepper, and diced tomatoes to the slow cooker. Pour in the annatto oil, toasted coriander and pepper, bay leaves, onion granules, and garlic granules. Add the broth and stir everything together.
Cook low and slow
Cover and cook on low for 6 to 7 hours, or on high for 4 hours, until the beans are completely tender and the broth has thickened into a rich, glossy soup.
Fry the garlic chips
Just before serving, heat a thin layer of oil in a small skillet and fry the sliced garlic over medium heat until golden and crisp, about 2 minutes. Lift out with a fork and drain on a paper towel, then sprinkle with a pinch of salt.
Char the lime and finish
Press the cut sides of the lime halves into a dry, hot skillet for 1 to 2 minutes until deeply charred. Fish out the bay leaves from the soup and taste, adjusting salt as needed.
Serve
Ladle the soup into bowls and top each with crispy garlic chips, a good squeeze of charred lime, chopped cilantro, and diced avocado.
Bloomed annatto oil keeps well in the fridge for up to two weeks — make a double batch and use it to color rice or roasted potatoes another night.
The Spices Behind the Soup
Common Questions
Can I use canned black beans instead of dried?
Yes. Use 4 cans of drained, rinsed black beans and reduce the slow cooker time to about 3 hours on low, just long enough for the flavors to meld.
What does blooming annatto seeds actually do?
Warming the whole seeds in oil releases their natural orange-red pigment and mellow, slightly peppery flavor into the oil, which then colors and seasons the entire pot of soup.
Can I skip the crispy garlic topping?
You can, though it adds a lovely crunch and toasty flavor contrast. A drizzle of extra annatto oil or a dollop of sour cream works well as an alternative topping.
Is this soup very spicy?
No, it's mild and savory rather than fiery. If you'd like more heat, stir in a pinch of red chili flakes or chili powder before serving.
How should leftovers be stored?
Refrigerate the soup in an airtight container for up to 4 days, or freeze in portions for up to 3 months. Add fresh garlic chips and lime just before serving again.
