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What's Cookin Wednesday

So I haven't been cooking....really. My parents were here for the weekend and in 5 days we ate at The Pullman six times. Yes, you read that right! We also fit in Krispy Kreme (dad & I can't figure out who ate how many donuts in the dozen), Chick-fil-A Dwarf House (we all agree that CFA should stick with chicken...but add the fried pies to the regular menu!) and Mexican (totally went to the place across the street from where I had the coupon to - oops!). But today I'll share with you a little gem that my friend Jen posted on her blog

Citrus Black Bean Soup
You decide how spicy it is; feel free to add red pepper flakes, cayenne, or hot sauce.

2 cloves garlic
4 15oz cans black beans, rinsed
1 15oz can fire roasted tomatoes w/chilies
1 tsp cumin
1 T herb & spice seasoning
Juice of 1 lime
Juice of 1 orange
Optional:
Fresh cilantro, avocado, and/or sour cream for garnish

The Night Before: Mince the garlic and store in an airtight container in the fridge.

In the Morning: Combine the garlic, beans, tomatoes, seasoning, and fruit juices in the slow cooker. Cook on low for about 6-8 hours (depending on how hot your slow cooker runs).

Bam, that's that. I served this with some homemade pineapple salsa and corn chips. I don't have a recipe for that, but I'm pretty sure you can't screw it up. Just combine in a mason jar: canned crushed pineapple, chopped fresh cilantro, diced tomatoes (different colors!), teensy bit of diced red onion, minced garlic, cumin, salt, and pepper. Put a lid on it; shake it up; let it sit while the soup is cooking.

Link to the actual post is here. I'm pretty excited to try this!

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