Ingredients

• 2 (15-ounce) cans black beans, drained
• 4 cups reduced-sodium chicken broth
• 1 (15-ounce) can diced tomatoes
• 1/2 pound diced andouille sausage
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 teaspoon ground cumin
• 2 bay leaves
• Salt and ground black pepper
• 2 cups lump crabmeat, picked for shells and cartilage
• 1/4 cup chopped fresh cilantro leaves

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Instructions

1. In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
2. Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro.