1 Tbsp Olive Oil 1 Onion, diced 2 Cloves Garlic, minced 1 Bell Pepper, chopped (I use red) 2 (14.5 ounce) Cans Black Beans, rinsed, drained, and mashed 1 ½ Tbsp Cumin 1 tsp Paprika 1 tsp Cayenne pepper 1 tsp Chili Powder (I used Ancho chili powder) 1 cup Salsa (I used Pace Pineapple Mango Chipotle Salsa)
Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.
This is great in tortillas, as a dip, or just on its own over rice!
Sloppy Lentils From Fresh From the Vegetarian Slow Cooker
1 Tablespoon oilve oil 1 medium sized yellow onion, chopped 1 small red or green bell pepper, seeded and chopped 1 tablespoon chili powder 1 1/2 cups dried brown lentils, picked over and rinsed One 14.5-ounce can crushed tomatoes 3 cups water 2 tablespoons tamari or other soy sauce 1 tablespoon prepared mustard 1 tablespoon light brown sugar or a natural sweetener 1 teaspoon salt freshly ground black pepper.
1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic; cover and cook unitl just softened, about 5 mintues. Add chili powder, stirring to coat
2. Transfer the onion mixture to a 3 1/2 to 4 quart slow cooker. Add the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper to taste and stir to combine. Cover and cook on low for 8 hours.
Serve on a toasted roll.
Serves 4-6 (I get a lot more servings since I don't like to be to "sloppy")
Basic Beans (dried beans cooked in the slow cooker)
1 pound dried beans, picked over and rinsed 1 large yellow onion, quarted (optional) 2 garlic cloves, crushed (optional) 2 bay leaves (optional)
1. Soak the beans in enough water to cover plus an inch or two for 8 hours or overnight.
2. Drain the beans and place them in a 5 1/2 to 6-quart slow cooker. Add the onion, garlic, and bay leaves, if using, and enough water to cover (6 to 8 cups). Cover and cook on high for 8 to 12 hours, or longer depending on type of bean. Drain when finished and use in your favorite bean recipe.
Spicy Black Bean Chili From Fresh From the Vegetarian Slow Cooker
1 Tablespoon olive oil 1 large yellow onion, chopped 1 medium-size red bell pepper, seeded and chopped 2 garlic cloves, minced 2 tablespoons chili powder, or more to taste One 28-ounce can crushed tomatoes Two 15.5-ounce cans black beans, drained and rinsed 1 cup water One 4-ounce can diced green chilies, drained Salt and freshly ground pepper
1 Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic; cover and cook unitl just softened, about 5 mintues. Stir in the chili powder and cook about 30 seconds longer.
2. Transfer the mixture to a 4 to 6-quart slow cooker. Add the tomatoes, beans, water, and chilies; season with salt and pepper, cover and cook on Low for 6 to 8 hours.
Serves 4 (I get more)
**I don't add all the water, I do it little by little since I don't like soupy chili. So if you like thicker chili, don't add all the water. This also freezes well.
Here's one of mine that gets requested for holidays....
Three-Bean Baked Beans
Serving Size : about 12 From Taste of Home
1/2 cup onion -- chopped 2 cans Vegetarian Baked Beans(I use Bush's) 1 can butter beans, (16 oz) -- rinsed and drained 1 can kidney beans, (16 oz) -- rinsed and drained 1/3 cup packed brown sugar 1/4 cup sugar 1/4 cup ketchup 1/4 cup barbecue sauce 2 tablespoons molasses 2 tablespoons prepared mustard 1/2 teaspoon chili powder 1/2 teaspoon salt
Combine all ingredients and mix well. Pour into a greased 2-1/2 quart baking dish. Bake, uncovered, at 350º for 1 hour or until beans reach desired thickness.
This recipe can also be cooked in a slow cooker. It only takes a couple hours. If you start them in the morning and cook on low, they will be done by lunch time. You can also vary the flavor by using different flavored BBQ sauces or addiing spices like cumin or a pinch of cayenne.
I've got some good main meals, I'll get them typed in later on.
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