Recipes

This recipe is one that I absolutely love for those busy days when the cupboards are in need of replenishing. It can be altered easily to use whatever ingredients you have on hand.

Here’s the general idea:

Soak 1lb of rinsed dried beans (I like pinto a lot) and 6c of water overnight in crockpot.  In the morning, drain the beans, reserving 2c of the liquid.

Prep other basic ingredients:
tomatoes– 4 whole peeled & chopped tomatoes or 1 large can of crushed, diced, or whole (cut up) tomatoes or 1 small can of crushed tomatoes and 1 small can of diced tomatoes… you get the idea!
1 onion, chopped
4-6 cloves of garlic, minced

In your crockpot, mix beans, tomatoes, onion, and garlic. And here is where the fun begins.

For a Mexican version, I like to add a can of diced green chiles, chopped green bell pepper, some cumin & chili powder, and salt & black pepper. For an Italian version, I add chopped green bell pepper, oregano, rosemary, and salt & black pepper.

After you’ve added your “flavor” items and mixed it all in the crockpot, pour the reserved 2c of bean liquid over top. Cover and cook 8-10 hours on low.

About 20 minutes before mealtime, turn the crockpot to high. For Mexican beans, add 1-1/2c shredded Monterey Jack cheese; if you’re going with Italian flavors, add 1c shredded mozzarella and 1/2c grated parmesan. Cook uncovered for 15-20 minutes. Let stand for 5 minutes.

I like to serve the beans with additional shredded cheese at the table, which makes the kids happy. Cornbread or dinner rolls are a fitting accompaniment. Add a tray of simple fresh veggies (peppers, baby carrots, cherry tomatoes, and cucumbers are the favorites around here) and you’ve got a nutritious meal that took very little time and effort to prepare.

Enjoy!