This was really delicious and bacon-y. The only problem is that it didn’t make enough. Next time I would probably double it. Enjoy!
1/2 lb Red Kidney Beans, soaked at least 8 hours and drained
4 oz Bacon, chopped
1/2 Onion, diced
1/2 Red Bell Pepper, diced
2 Celery Stalks, diced
Salt and Pepper
1/8 teaspoon Cayenne Pepper
2 Cloves Garlic, minced
2 Bay Leaves
Brown Rice, for serving
Green Onions, for garnish
Heat a large pot over medium heat, add bacon and cook until crispy. Remove bacon from the pot with a slotted spoon and reserve on a plate.
Add onion, bell pepper, celery, salt and pepper and cayenne pepper to the pot with the bacon fat. Cook until softened, about 3-5 minutes. Add garlic and cook for 1 minute.
Add beans, bacon, 4 cups water and bay leaves. Bring to a boil, simmer and cook covered for 1 hour.
Mash 1/2 the beans with a spoon or potato masher. Simmer for about 20 minutes.
Serve over rice with green onions on top.
Yield: 3-4 Servings
-Recipe from 100 Days of Real Food-
I love my slow cooker! It makes it so easy to make dinner on busy days, weekdays, when you have guests or really just any day of the week. I always use slow cooker liners to make for an easy clean up. This recipe comes from A Year Of Slow Cooking.
1 lb Ground Turkey or Beef
1 Packet Taco Seasoning (McCormick)
1 Packet Ranch Dressing Mix (or homemade – see below)
2 (15 oz) Cans Kindey Beans, drained and rinsed
2 (15oz) Cans Pinto Beans, drained and rinsed
2 (15oz) Cans Corn (or about 2 cups frozen corn + a little water)
1 (28oz) Can Diced Tomatoes
1 (15 oz) Can Tomatoes with Green Chiles
Toppings: Shredded Cheddar Cheese and Sour Cream
Brown the ground turkey or beef and place in the slow cooker. Sprinkle with the seasoning packets. Add the beans, corn and tomatoes. Stir to combine.
Cover and cook on low 8-10 hours (or high for 4-5 hours).
Serve with cheese and sour cream on top
Homemade Ranch Dressing Mix
1 Tablespoon Dried Parsley
1 teaspoon Dried Dill Weed
1 teaspoon Onion Powder
1 teaspoon Dried Minced Onion
1 teaspoon Kosher Salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Ground Black Pepper
Combine all ingredients together in a small bowl.
We went camping this weekend and made this chili. I had got an eggplant in my Bountiful Basket and needed to find a good use for it. We don’t normally eat eggplant, but I think that may change after making this chili. We also made some cornbread pancakes to serve alongside.
2 Tbsp Olive Oil
1lb Ground Beef
1 large onion, diced
1 green bell pepper, seeded and diced
1 large Eggplant, diced
2 Cloves Garlic, grated
2, 14 oz cans Red Kidney Beans, drained
15 oz can Diced Tomatoes
15 oz can Crushed Tomatoes
2 Tbsp fresh Parsley, chopped
1 Tbsp dried or fresh Oregano
1 tsp dried Thyme
2 tsp Chili Powder
Salt & Pepper
3 Green Onions, Chopped
Heat oil in a large pot over medium-high and brown the beef. Add the onion, bell pepper, eggplant, garlic and cook until veggies are tender. Add in the kidney beans, diced tomatoes, crushed tomatoes, parsley, oregano, thyme, chili powder and season with salt and pepper. Bring to a bubble, reduce heat to low and simmer for 15 minutes. Serve with green onions on top.