By: EatingWell User
I have not made this yet....BUT I make lots of soups in various forms.SOOO..ITHINK the instructions should say: FOR STOVE TOP use the 9 C water and 4 C.broth. The water will cook down ( UNcovered on STOVE) & beans will absorb some liquid. FOR CROCK POT use the 2 C water and 4C. Broth. Cook on high 6 ish hours or so. Check fluid level and reduce heat. That said, I like to use equal parts water and broth (LOW OR NO SOIUM) ....for stove top I start with 6 C each then add another 1/2 cup each , IF needed..... For CROCK POT ..3 C. Each. My preference for stock is Beef stock....even if adding the spicy chicken sausage, suggested by another reviewer.( good tip)
BUT IF YOU REALLY WANT TO CONFUSE THE ISSUE....Add in a can of Rotel tomatoes, but maybe reduce water by 1 to 1 1/2 C. Original Rotel is spicy, while the one with Lime & Cilantro has less kick.....skip the one labled mild, as it is very bland. For the dry mix of spices I add 1t. Garlic powder ( NOT GALIC SALT) I am not a fan of cilantro, but the cilantro in the Rotel is not very noticeable at all. For those that like cilantro, add about a1/4 cup chopped cilantro during laat 10 minutes of cooking. Then serve more on the side.