Hearty Peruvian Bean Soup with Leeks and Aji Peppers

I’m in the mood for something hot and steamy! 
I want a big bowl of peppery Peruvian Pussac Punay Beans.  
Just a few of the perfect Organic ingredients that I picked up at the Farmers Market and the slow cooker is all that I need to make this meal.
 I am so happy I soaked my beans overnight.
I usually like to soak them 12- 24 hours and rinse them at least 2 – 3 times.
I defrosted my homemade Organic Vegetable Kale Broth in a bowl with cool water for 30 minutes.
Very little prep time and the slow cooker really does all the work.
This recipe is Gluten Free and Vegan.


2 cups Zócalo Gourmet Pusssac Punay Beans, soaked for at least 12 hours
2 leeks, chopped 
1 red bell pepper, chopped
2 garlic cloves, chopped
1 tsp dried thyme
1 tsp Flor de Sal – sea salt
1 tsp fresh ground black pepper
Put everything into your slow cooker.
Cook for 6 hours on high and then 2-4 hours on low.  A total of 8-10 hours – until the beans are tender.

10 Simple and beautiful ingredients to make this meal. This hearty bean soup is so satisfying and flavorful, no need to add other spices.  The leeks are perfect with the Organic broth that I made with Kale. There is a little bit of a kick to this, 2 stars, just enough to warm you up from head to toe. 

Serve in a big bowl with a robust red wine!



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