With the assistants still out on the road at the end of recruiting season, Director of Alumni Relations Mark Deal steps up:
1 pound black beans, soaked overnight and drained
1 (15-ounce) can diced tomatoes, drained
2 cloves garlic, chopped
1 red bell pepper, seeded and diced
1 teaspoon cinnamon
1 teaspoon allspice
1 tablespoon cumin
1 teaspoon chipotle chile powder
1 orange, juiced
1 lime, juiced
4 cups chicken broth
1 lemon, sliced in wedges for serving
Use a 6-quart slow cooker. Put the soaked and drained black beans into your slow cooker.
Add the tomatoes, garlic, bell pepper, and all dried spices. Now add the orange and lime juices, and stir in the broth until the spices and broth are completely distributed. Cover and cook on low for 8 to 10 hours, or until the beans are completely soft. Blend with a hand-held stick blender or carefully scoop the soup into a traditional blender and pulse until the soup is fully blended.