In a Dutch oven combine rinsed beans and the 5 cups cold water.
Bring to a boil; reduce heat.
Simmer, uncovered, for 10 minutes.
Cover and let stand for 1 hour.
Drain and rinse beans.
Stir in undrained tomatoes; cover and cook for 30 minutes more.
If desired, partially mash mixture with a potato masher, leaving soup chunky.
If desired, top individual servings with cheese and cilantro and serve with crackers.
Tips
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner.
Add ingredients as directed in recipe.
Do not lift or transport the disposable liner with food inside.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
