Loading ...
Loading ...
Loading ...
Creole Black Beans
3 15 oz. cans black beans, drained
1 1/2 cup onions, chopped
1 cup green pepper, chopped
4 cloves garlic, minced
2 tsp. dried thyme
1 1/2 tsp. dried oregano
1 1/2 tsp. white pepper
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 vegetable bouillon cube
5 bay leaves
1 8 oz. can tomato sauce
1 cup water
Combine the ingredients in the Crock-Pot
®
slow cooker. Cover; cook on
Low for 8 hours or on High for 4 hours. Remove the bay leaves before
serving and serve over cooked rice.
Recommended Unit Size: 2 1/2 - 5 Quarts
61
Red Beans and Rice
1 lb. dry red beans
1 onion, chopped
1 green pepper, chopped
2 ribs celery, chopped
3 cloves garlic, minced
2 14 1/2 oz. cans vegetable broth
2 cups water
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. hot pepper sauce
3 cups cooked rice
In a large pot, cover the beans with three times their volume of water
and bring to a boil. Boil for 10 minutes and then remove from heat.
Cover and let stand for 1 hour and then drain. Combine all of the
ingredients in the Crock-Pot
®
Slow Cooker except the rice. Cover; cook
on Low for 10 hours or on High for 6 hours. Serve over the hot
cooked rice.
Recommended Unit Size: 2 1/2 - 5 Quarts
60
Vegetarian Vegetarian
9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 60
Loading ...
Loading ...
Loading ...