Slow Cooker Red Beans and Sausage
1 cup dried red kidney beans
3/4 cup chopped celery
1 teaspoon dried thyme
1 teaspoon paprika
3/4 teaspoon ground red pepper or red pepper flakes
1/2 teaspoon freshly ground black pepper
thinly sliced ( I like all beef Louisiana hot links)
1/2 teaspoon salt
cook on high heat for 5 hours. Discard bay leaf; stir in salt.
Chickpeas in Curried Coconut Broth
Ingredients
Preparation
1. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to
coat. Add onion and garlic; sauté 5 minutes or until onion is tender. Place
onion mixture, chickpeas, and next 5 ingredients (through salt) in a 3 1/2-quart
electric slow cooker; stir well. Cover and cook on LOW for 6 to 8 hours. Stir in
cilantro. Serve over roasted veggies, spinach or brown rice.
- 2 teaspoons canola oil
- 1 1/2 cups chopped onion
- 4garlic cloves, minced
- 2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and
drained or 1 1/2 cups dried garbanzo beans - 2 (14.5-ounce) cans no-salt-added diced tomatoes,
un-drained - 1(13.5-ounce) can light coconut milk
- 1 tablespoon curry powder
- 2 tablespoons chopped pickled jalapeño pepper
- 1 teaspoon salt
- 1/2 cup chopped fresh cilantro
Preparation
1. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to
coat. Add onion and garlic; sauté 5 minutes or until onion is tender. Place
onion mixture, chickpeas, and next 5 ingredients (through salt) in a 3 1/2-quart
electric slow cooker; stir well. Cover and cook on LOW for 6 to 8 hours. Stir in
cilantro. Serve over roasted veggies, spinach or brown rice.
Spicy Black Eyed Peas with Habanero Chicken Sausage
4 cups of chicken broth
1lb Black Eyed Peas (dry)
1 onion, diced
4 cloves of garlic
1 red, yellow or orange bell pepper, diced
3 jalapenos (less if you prefer less spice)
4 chicken habanero sausages (for less spicy, select a mild chicken sausage)
1/2 teaspoon cayenne pepper
1 1/2 teaspoons cumin
salt to taste
1 teaspoon black pepper
Put all ingredients in a 4qt slow cooker, stir to mix all ingredients. Cook on low for 7 hours
1lb Black Eyed Peas (dry)
1 onion, diced
4 cloves of garlic
1 red, yellow or orange bell pepper, diced
3 jalapenos (less if you prefer less spice)
4 chicken habanero sausages (for less spicy, select a mild chicken sausage)
1/2 teaspoon cayenne pepper
1 1/2 teaspoons cumin
salt to taste
1 teaspoon black pepper
Put all ingredients in a 4qt slow cooker, stir to mix all ingredients. Cook on low for 7 hours
Hearty Chickpea Stew with Pesto
3 tablespoons olive oil
1 large sweet onion, thinly sliced
4 stalks of celery, thinly sliced
salt and pepper
5 sprigs oregano
3 tablespoons tomato paste
6 cups vegetable broth
2 cans (15.5 oz) chickpeas, rinsed and drained
1/4 cup basil pesto, for serving
In a large pot, heat oil over medium-high. Add onion and celery, season with salt and pepper. Cook until golden, about 10 minutes. Add oregano and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in broth and bring to a boil, then reduce to a simmer and cook until onion is tender, 5 minutes. Add chickpeas and simmer until thickened. Season with salt and pepper and serve topped with pesto.
1 large sweet onion, thinly sliced
4 stalks of celery, thinly sliced
salt and pepper
5 sprigs oregano
3 tablespoons tomato paste
6 cups vegetable broth
2 cans (15.5 oz) chickpeas, rinsed and drained
1/4 cup basil pesto, for serving
In a large pot, heat oil over medium-high. Add onion and celery, season with salt and pepper. Cook until golden, about 10 minutes. Add oregano and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in broth and bring to a boil, then reduce to a simmer and cook until onion is tender, 5 minutes. Add chickpeas and simmer until thickened. Season with salt and pepper and serve topped with pesto.
Sweet Potato Black Bean Enchiladas
- 2 medium sweet potatoes
- 1 can black beans or 2 cups cooked black beans
- 1/2 cup salsa
- 12 corn tortillas
- 1 can red enchilada sauce, or 1 1/2 cups homemade enchilada sauce
- 2 cups shredded quesadilla cheese, Mexican blend cheese or Pepper Jack cheese
- Side of veggies or fruit ($.50)
- Preheat oven to 350.
- Steam bake the sweet potatoes for an hour. Let cool before peeling and cutting. Cut them into bite size chunks and add them to a mixing bowl.
- To the sweet potatoes, add the drained and rinsed black beans and salsa. Gently combine.
- Spoon the sweet potato mixture into the corn tortillas, roll and place seam side down in the baking dish. Repeat for all the tortillas. Pour the red enchilada sauce over the top and then add the shredded cheese over the sauce.
- Bake at 350 for 25 minutes, or until cheese has melted and sauce is bubbly.
- Let cool slightly before serving.
Special thanks to www.5dollardinners.com for this recipe!
Martha Stewart Turkey & White Bean Chili
2 tablespoons canola oil or Olive Oil
1 pound ground turkey
Coarse salt and ground pepper
1 large onion, chopped
2 jalapenos, diced (seeded for milder taste)
2 teaspoons ground cumin
1 tablespoon tomato paste
2 cans (19 ounces each) cannellini beans, drained and rinsed or 1 bag of cooked Great Northern Beans
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 cup water
Sour cream, cilantro, and radishes for garnish
In a large, deep, skillet, heat oil over medium-high heat. Add ground turkey; season with salt and pepper. Cook, breaking up turkey with spoon, until browned, 9 minutes.
Add onion and jalapenos; cook until soft, 3 minutes. Stir in cumin and tomato paste; cook 2 minutes.
Add cannellini beans, chicken broth, and water; bring to boil. Reduce heat; simmer until thick, 15 to 20 minutes.
Garnish with sour cream, cilantro, and radishes, if desired
Khalil's Turkey and White Bean Chili
Serves 6
3 tablespoons vegetable oil.
1 large white onion, chopped.
3 garlic cloves, minced.
1 to 2 serrano chiles, seeded and minced.
4 tablespoons chopped fresh rosemary leaves.
1 1/2 teaspoon cayenne pepper. Coaser salt.
1 pound ground white-meat turkey or chicken.
5 cups low-sodium chicken broth.
1 can (15 ounces) white hominy, rinsed and drained.
3 tablespoons cornmeal.
In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion; cook until softened, 8 minutes. Add garlic, chiles, rosemary,cumin, oregano, and cayenne and cook until fragrant, 2 minutes; season with salt. Add turkey and cook, breaking up meat with a wooden spoon, until cooked through, 5 minutes.
Add broth, beans, and hominy; bring to a boil over high. Partially cover, reduce heat, and simmer until chili is thickened slightly, 25 minutes. Stir in cornmeal and cook 15 minutes. Season to taste with salt.
What is Hominy?
Huminy is the hulled,dried white or yellow kernels of field (not sweet) corn.
Canned white hominy is available at Latin markets and most supermarkests.
3 tablespoons vegetable oil.
1 large white onion, chopped.
3 garlic cloves, minced.
1 to 2 serrano chiles, seeded and minced.
4 tablespoons chopped fresh rosemary leaves.
1 1/2 teaspoon cayenne pepper. Coaser salt.
1 pound ground white-meat turkey or chicken.
5 cups low-sodium chicken broth.
1 can (15 ounces) white hominy, rinsed and drained.
3 tablespoons cornmeal.
In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion; cook until softened, 8 minutes. Add garlic, chiles, rosemary,cumin, oregano, and cayenne and cook until fragrant, 2 minutes; season with salt. Add turkey and cook, breaking up meat with a wooden spoon, until cooked through, 5 minutes.
Add broth, beans, and hominy; bring to a boil over high. Partially cover, reduce heat, and simmer until chili is thickened slightly, 25 minutes. Stir in cornmeal and cook 15 minutes. Season to taste with salt.
What is Hominy?
Huminy is the hulled,dried white or yellow kernels of field (not sweet) corn.
Canned white hominy is available at Latin markets and most supermarkests.
Sam's Vegetarian Bean Chili
Serves 6
2 tablespoons extra-virgin Olive Oil
1 large yellow onion, chopped
1 poblano chili, seeded and chopped
4 garlic cloves, minced
Coarse Salt
1 can (4oz) diced green chiles
4 1/2 teaspoons chili powder
2 teaspoons ground cumin
2 cans (15.5 oz each) kidney beans, rinsed and drained
2 cans (15.5 oz each) pinto beans, rinsed and drained
1 can (28 oz) diced tomatoes
In a large Dutch oven or other heavy pot, heat oil over medium-high heat. Add onion, poblano, and garlic; season with salt. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Stir in green chiles, chili powder, and cumin and cook 3 minutes. Add beans, tomoatoes and juice, add 2 cups water; bring to boil over high. Reduce heat and simmer until veggies are tender and chili is thickened, 20-30 minutes. Season to taste with salt.
2 tablespoons extra-virgin Olive Oil
1 large yellow onion, chopped
1 poblano chili, seeded and chopped
4 garlic cloves, minced
Coarse Salt
1 can (4oz) diced green chiles
4 1/2 teaspoons chili powder
2 teaspoons ground cumin
2 cans (15.5 oz each) kidney beans, rinsed and drained
2 cans (15.5 oz each) pinto beans, rinsed and drained
1 can (28 oz) diced tomatoes
In a large Dutch oven or other heavy pot, heat oil over medium-high heat. Add onion, poblano, and garlic; season with salt. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Stir in green chiles, chili powder, and cumin and cook 3 minutes. Add beans, tomoatoes and juice, add 2 cups water; bring to boil over high. Reduce heat and simmer until veggies are tender and chili is thickened, 20-30 minutes. Season to taste with salt.