I'll have to #1 see if I can find it, #2 if I can't, I'll have to find something similar or maybe just use tomatoes with jalapenos and green pepper in them. I don't have a Kroger store in Green Bay, WI
Well my crockpot runs hot - so I put it on high for one hour, low for one hour and then it sat at warm until my husband came home... which was about 4 more hours - so depending on your crockpot - 4 -6 hours. I think long enough to really heat everything up and let all the beans/juices mix real good.
This was probably one of my biggest successes - since it was so easy - it tasted SO GOOD - I was ver pleased - but it does make A HUGE batch... I hope someone tries it - making a good reciepe makes me all giddy inside! I want to share that giddiness!
Pounds lost: 4.2
Fitness Minutes: (1,782) Posts: 3,036 3/19/09 2:39 P
My cooking tip is to ALWAYS batch cook everything, consistently. Then you have homemade good food that is healthy and saves you lots of $, but, you don't have to cook everyday. Batch cooking & crockpotting will free you from being in the kitchen constantly. And beans freeze well. I do love black bean chili soup recipe, and I do make the navy bean soup but I make it Southwestern style with picante and corn etc. added. My two fav bean menu items are: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ (1) Batch cook 3X as much pintos as you need (or more; as many as your crockpot will hold). Make 1/3 refried Make 1/3 used in crock pot chili or soup recipe or rice & beans, etc. Make 1/3 into crock pot taco filling: reduce liquid, add browned drained beef and taco seasoning.
I make the above pintos whenever I'm out of refried beans but need some for a recipe; instead of buying them I make my own. All of the above freezes well. I also batch cook and freeze half-cups of brown rice. So the beans + rice = instant meal. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ (2) Whenever I have a baked ham with the bone-in, I make 2 crockpot bean dishes in the next days, split pea with ham, and big white beans (great northern or similar) with ham. In one pot I use the meaty bone, in the other pot I use leftover cubed ham. I usually eat ham on day 1, split pea with ham bone on day 3, and white beans & ham on day 5. They are 3 completely different tastes. Also leftover ham is good in soup, baked scalloped or au gratin potatoes, and in mac & cheese. So when I buy bone-in ham, I buy the largest available when it's on sale, and make many meals out of it.
I usually batch cook 2 things at the beginning of the week if I'm almost out or running low of home cooking. Like, crock pot cook far more roast than you could ever eat, and use it on day 1 (pot roast), day 3 (fajitas), and day 5 (BBQ shredded beef in crockpot). Then for days 2, 4, and 6 use the baked ham idea, or a crockpot roasted chicken, etc. OR, on days 2, 4, and 6 use things in fridge & freezer from previous batch cooking that you only have to slide into the oven or you only have to reheat.
1 lb ground beef (cooked and drain) 1 bag of little Smokies 1 can Kidney Beans 1 can Great Northern 1 can Navy Beans 1 can Black Beans 1 can Rotel Tomatoes (hot or mild) 1 can Hoppin Johns Soup (I found mine at Krogers) 2 cans Tomato Soup 1 can French Green Beans 1 can Corn
Do not drain the above cans, place in LARGE Crock Pot and let cook.
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