1 cup dried kidney beans
1 cup dried black beans
4-6 cups beef broth
1 bay leaf
1 medium onion, chopped
1 cup chopped celery
1 cup sliced carrots
3 cloves garlic, minced
1 tablespoon butter (traditional method)
1 teaspoon cumin
5-6 drops hot sauce, or to taste
Salt and pepper to taste
2 cups shredded sharp cheddar cheese
Wash beans. It is preferred to soak beans overnight, but if time does not allow, skip this step. Cover beans with 5-6 cups cold water and soak overnight. Discard soaking liquid.
Place beans, 4 cups broth, bay leaf, onions, celery, carrots, and garlic in 3 1/2 qt crockpot. Cover with lid, cook on high 8 hours. Remove bay leaf. Use potato masher to mash beans and vegetables. Stir in cumin, hot sauce, and salt and pepper to taste. Serve topped with shredded cheese. Serves 8.
Wash beans, cover with 5-6 cups cold water and soak overnight. Discard soaking liquid. Add 4 cups broth and bay leaf. Cover with lid, bring to a boil, reduce heat to simmer and cook until beans are tender (1-3 hours). Add boiling water to beans during cooking, as needed to prevent burning dry. Set aside to cool.
Saute onions, celery, carrots, and garlic in butter until vegetables are tender. Add small amounts of beef broth as needed to prevent vegetables from scorching. Combine vegetables with cooked beans in food processor or blender and process until mostly smooth. Add additional beef broth as needed to create desired consistency. Return beans to pan, add cumin, hot sauce, salt and pepper to taste. Heat through. Serve topped with shredded cheese.
Saute vegetables as in step 2 for traditional method. Drain and rinse 2 cans (15 oz) of kidney beans and 2 cans black beans. Add beans, vegetables, and broth to blender or food processor; process until almost smooth. Return soup to pan, add cumin, hot sauce, salt and pepper to taste. Heat through. Serve topped with shredded cheese.