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Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts

Honey Beans and Spinach Slow Cooker Dinner


HELLO THERE! I'm sorry for shouting. I just wanted to prove that I was still here, alive and kicking. I sort of took an extended vacation for the holidays. I was planning on one week, and then all of a sudden it was m u c h  longer.

but I'm back! and it's 2012, and that means I've been writing on the Internet for 4 years, which in cyberspace time is an ETERNITY (there I go again with the yelling).

I'm a slow cooking dinosaur.

Was your New Year's Resolution to cook more? Save money? Eat lighter/healthier fare? 

mine too.

I wanted to make a vegetarian dinner that we would all enjoy, and thought about making Honey Lentils, since it's always such a hit, but desperately needed to use up the sweet potatoes and spinach from the produce drawer. The end result was PHENOMENAL (shouting warranted, this time).

enjoy!

The Ingredients.
serves 4-6


1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 onion, diced finely
2 medium (or 4 tiny) sweet potatoes, peeled and chopped
3 cloves garlic, minced (not pictured)
2 teaspoons cumin
1/2 teaspoon ground corriander
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 lemon, juiced
1/4 cup honey
1 (12-ounce) bag baby spinach, washed (even if the bag says washed, rinse it off again)
2 tablespoons cream cheese (optional)

The Directions.

Use a 6-quart slow cooker. Drain and rinse both cans of beans, and dump them into your crockpot. Add the onion, garlic, and sweet potato. Add dry spices, and stir in honey and lemon juice-- you want the beans and veggies in the pot to be coated with them. Rinse off your spinach, and add it to the pot. You'll need to squish it all in, but I promise it'll fit. Plop a dollop of cream cheese on top. Cover, and cook on low for 6 hours, or on high for about 3. Stir well before serving over a bed of white or brown basmati rice.

The spinach on top may stick to the edges of the pot and get a bit crispy. This is okay-- just peel them off and stir them in. The bit of cream cheese mixes with the lemon and honey to create a fabulous sauce. If you'd like to keep the dish dairy free, just omit the cream cheese; it's not necessary and won't be missed unless you do a side-by-side comparison, which would be kind of a weird thing to do if you're avoiding dairy.

The Verdict.

I get it that I can't rave about every dish each time I write and have it be believable. BUT I LOVED THIS. Dishes like this make me happy that I've learned how to cook with the slow cooker. I never ever ever would have attempted such a dinner 4 years ago; the ingredient list would have sounded funky.

ps: the kids ate salami and cheese.

more stuff you might like:





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Slow Cooker Tamale Pie

After a month of posting only goodies (and eating way too many in the process), I guess it's time to get back on the healthy eating bandwagon again and this slow cooker recipe was a  great place to start!  With its cheesy cornbread crust and Mexican meat mixture, this dish got the "7-thumbs'-up" distinction in our family and because it was a slow cooker recipe, it got the busy mommy thumbs' up as well!  If you like your food on the mild side, I recommend substituting a can of plain diced tomatoes  in place of the green chili/diced tomato combination.  We, however, thought it was perfect just the way it was! 





Posted by recipes. 

Ingredients:

1 lb. ground beef (I used ground turkey)
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained (for a milder version, substitute a can of plain diced tomatoes)
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix (I used a Jiffy mix)
2 eggs
1 cup (4 ounces) shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

Directions
In a large skillet, cook beef or turkey over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until heated through.

In a small bowl, combine muffin mix and eggs;

spoon over meat mixture.

Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.

Sprinkle with cheese; cover and let stand for 5 minutes.





Serve with sour cream and additional cilantro if desired.

Makes 8 servings.

Enjoy! 


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21-Ingredient Chili Slow Cooker Recipe

quite possibly the world's best chili


This is not an ordinary chili recipe. I received an email from Jennifer D., at the beginning of October. 

Her email read: I'm not a chili fan after having endured my mom's "chili" (really ground beef, a can of kidney beans, a can of stewed tomatoes), but I love this recipe.  Like would eat it every day kind of love.  It's a lot of ingredients, but it's well worth it.  And gluten-free.

I made Jennifer's chili over the weekend and while I balanced the cans and spice bottles for the "before" photo, Adam walked into the kitchen. I believe his exact words were, "this better be a damn good chili."

It was.  

Adam, the baby, and I each had THIRDS. Thank you, Jennifer!!

The Ingredients.
serves 8
a lot of ingredients. don't freak out.
2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks)
1 onion, diced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white cannellini beans, drained and rinsed
1 (15-ounce) can corn (drained and rinsed)
1 (15-ounce) can fire roasted tomatoes (whole can)
1 (4-ounce) can diced green chiles
1 medium sweet potato, peeled and grated
1/2 cup spicy brown mustard
2 tablespoons soy sauce (La Choy and Tamari Wheat Free are gluten free)
2 tablespoons honey
3 tablespoons chili powder
1 tablespoon chipotle chili powder (this has heat, if you are sensitive, start with 1 tsp. 3tsp = 1tblsp)
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon white pepper (this has heat, if you are sensitive omit completely or go slow)
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cloves
2 cups chicken broth

add salt to taste at the table, if needed

The Directions.

Use a 6-quart or larger slow cooker. Put the chicken into the bottom of your cooker; frozen is okay, but cut it into chunks. Add the diced onion, canned beans, tomatoes, chiles, corn, and grated sweet potato. Now add the mustard, honey, and dried spices. Carefully stir well to distribute spices the best you can. Pour in the chicken broth.

Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. Although you could cook this on high in 4 hours, the flavors will meld best when cooked low and slow. Stir very well and serve in a large bowl with your favorite chili toppings. We like shredded cheese and sour cream.

The Verdict.


Such. Good. Chili. This is a whole meal in a bowl. I thought I was going to make cornbread to go with, but the day got away from me. We didn't need it, though--- this is incredibly hearty and has a fantastic range of flavors. My tongue was first hit with sweet, then a slow heat came out. The children ate their servings---it was not overly spicy (the baby had three helpings!). The heat is from the white pepper, not the chili powder. If you've got sensitive palates, cut back on the white pepper (you can always add more at the table).

Thank you again to Jennifer D.!

additional chili recipes:
white chili
enchilada chili
pizza chili
traditional chili
poor man's chili
 
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Super Spicy Three Pepper Chili Recipe

286

After a day of canning tomatoes with my good friend, we discovered one of the jars didn't seal and it needed to be used this week. With the cooler weather rolling in, I decided chili was definitely the way to go. Overflowing with fresh, spicy peppers, and hearty tomatoes and kidney beans, this chili is sure to please the spicy heat lovers in your life. 

Super Spicy Three Pepper Chili Recipe
Serves 6

Ingredients
1 medium onion, chopped
1 green pepper, chopped
1 banana pepper, chopped
1/2 jalapeno pepper, finely chopped
3 cloves garlic, minced
1/2 tsp Italian seasonings 
salt
pepper
2 --14.5 oz cans kidney beans, drained and rinsed 
1 quart stewed tomatoes 
1--8oz can tomato sauce
3-4 cups water 

Directions
Heat a large stock pot over medium heat and drizzle with oil twice around the pan. Once oil is hot, add onions, peppers, and garlic and cook until softened. Sprinkle with seasonings. Stir in beans and tomatoes, breaking up tomatoes as desired. Add in tomato sauce and water. Stir. Bring to a boil. Reduce heat and simmer at least 30 minutes--up to 5 hours (the longer the better!) 


--
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Sausage and Lentil Stew Slow Cooker Recipe

 

I love one-pot meals. This is a nutritiously sound meal that will hopefully keep your meat-loving husband, your carb-conscious mother-in-law, and veggie-hungry aunt all happy.

And that there is a very steep order. 

The Ingredients.
serves 4-6 depending on the size of the people
1 cup lentils 
2 cups beef broth
1 (12-ounce) package smoked chicken or turkey sausage, sliced--your choice of flavor. I used a spicy mango chicken from Aidell's.
1 cup chopped carrots
1 (14.5-ounce) can diced tomatoes
9 ounces (or so) fresh spinach (to add at the very end)

The Directions.

Use a 6-quart slow cooker. Rinse your lentils under cold water, and place them into an empty slow cooker. Add beef broth, and sliced sausage. Add the entire can of tomatoes and a cup of chopped carrots. The broth and the seasoning from the sausage is enough to flavor this dish-- there is no need for additional spices.

Cover and cook on low for 5 hours, then stir in fresh spinach. It'll look like a lot at first, but the spinach will wilt and I promise it will all fit. Cover again and let the spinach soften for about 15 minutes. Serve in a shallow bowl with cornbread.

unless you don't like cornbread. then you really shouldn't eat it.

The Verdict.
We all ate it! I usually pick a sausage that has a bit of heat instead of the sicky-sweet sausages (think chicken apple) when I make casseroles or stews because the spice dissipates enough to not upset the kid tongues, but there is still a great amount of flavor. I am now such a fan of lentils--- they're cheap, filling, fat free, and full of fiber.

I've partnered up with DinnerTool.com, and wanted to share their new recipe and grocery list maker with you. It's completely free, and uber-easy to use. Which is good, because yesterday I spent 45 minutes at Lucky's only to walk out without the one thing I walked in for: bananas. grr.

All Hail the Lentil!
Honey lentils
Indian spiced lentils with chicken
Moroccan Lentil Soup
16-bean soup (I'm pretty sure there's a lentil in there somewhere)


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Refried Beans Recipe {from dry pintos}

IMG_0479

I have become a big fan of refried beans--especially now that Kevin and I have, what we call, "Mexican fiesta" at least once a week. I make a quick batch of pico de gallo and guacamole. We doctor up a can of refried beans. He grabs the chips and sour cream. And we're off to deliciousness!

After tasting homemade refried beans made by my authentically Mexican friend, I knew I needed to try to make my own. I had no idea they were made with pinto beans, but once I discovered this, I thought why not try them from dry beans--cheaper and bit a more gratifying. Yes, the process takes a little longer, but if I used my crockpot, there would be hardly any work to do. I'll try that next time!

This bowl of beans makes a perfect dip, an appetizer for your next party, or a side dish to Mexican meal!

IMG_0488

Refried Beans Recipe {from dry pintos}
Serves 6-8

Ingredients
1/2 pound dried pinto beans
canola oil
2 cloves garlic, minced
1/2 jalapeno, finely chopped (seeded to remove heat)
1/2 tsp cumin
salt
pepper

Directions
Drain and rinse beans until water runs clean. Be sure to remove any small stones that may have sneaked their way into the package.

In a large sauce pan or stock pot, combine beans and 3 cups water. Bring to boil. Boil for 2 minutes, then simmer for 2-3 hours, or until beans are completely cooked. 

Drain beans. 

While the beans are draining, in the bottom of the stock pot, drizzle canola oil and heat over medium. Saute garlic and jalapeno until softened. Add beans to the pot. Stir in cumin, salt and pepper. Mash beans until desired consistency is reached. 

Serve warm, as a side or as a dip. 


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Mexican Beans and Rice Recipe

Ingredients:
  • 2 cup Cooked black beans
  • 1 10oz pkg frozen whole kernel corn
  • 1 cup raw white rice (can use brown, but should parboil a little)
  • 1 jar (16oz) thick and chunky mild salsa
  • 1.5 cup V8 (or you can blend together 3/4 cup canned diced tomatos with green chiles and 3/4 cup water)
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cumin
Directions:

Heat oven to 375′ Combine all ingredients, stir to mix and bake for 1.25 hours, or until rice is tender, and casserole has started to thicken. Serve with tortillas. Enough for four serving
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Beans, Rice And Acorn Squash Recipe


Ingredients:
  • 1 can Kidney beans
  • 2 cups brown basmati rice, cooked
  • 1/2 medium vidalia (yellow) onion, diced and sauted (carmelized)
  • 3 tablespoon diced sundried tomato (gives a tangy bite to an otherwise sweet dish)
  • 1 tablespoon dried bazil
  • 1/4 teaspoon red/cayenne pepper
  • 1 tablespoon cardamom
  • 1 teaspoon cumin (I didn’t try this)
  • 3 slices acorn squash, cooked and diced small (1 cup or more)
Directions:

Heat up kidney beans then mash beans with their liquid. Mix spices and tomato with sauted onion, heat 2 minutes. Mix rice with mashed beans, add onion/tomato mix, simmer 2 minutes, add acorn squash. Serves 2.

It looks sturdy enough for him, a sweet and slightly tangy Spicey because of the tomato. Capers can be added (1 tbsp / cup) of lush green notes. Tomatoes can be bad for this dish, because the contrast is great, YM
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Beans ‘n’ Greens Recipe

Ingredients:
  • 1 bunch (app. 20 med. leaves) collards
  • 1 cup FRESH butter beans (limas or blackeyed peas would work too)
  • 1 small onion, chopped
  • 1 or 2 fresh hot peppers, seeded and chopped
  • 1/2 cup vegan white wine
  • 2 bayleaves
Directions:

Put the vegan wine in the pressure cooker and add the rinsed beans, the bayleaves, and enough water to cover. put the heat on medium to medium high, and do not cover (yet). let the beans simmer as you prepare the greens: rinse each leaf, devein, stack flat on top of one another, roll them up tightly, and slice across the roll to shred them nicely. add the onions to the beans and cook until just translucent. add the greens and the hot peppers and mix well. put the lid onto the pressure cooker and bring up to pressure. cook at pressure for about 3 minutes. cool the cooker under cool water. serve the beans and greens with your favorite vinegar (like apple cider, balsamic, or ric
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Beans Cubano Recipe

Ingredients:
  • 1 large green pepper, coarsely chopped
  • 1 teaspoon minced garlic
  • 2 cans (16 oz) undrained black beans
  • 1 jar (4 oz) sliced pimientos
  • 3 tablespoon vegan red wine vinegar
  • 1/2 teaspoon oregano
Directions:

Saute pepper and garlic in liquid of your choice 3-5 mins, until’ tender-crisp. Stir in remaining ingredients, bring to boil, simmer 5-7 mins., till tender. Serve with rice. (Adapted from Woman’s Day, 4/26/
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Bean Casserole Recipe


Ingredients:
  • 1 can lentils
  • 1 can kidney beans
  • 1 small can tomatoes (diced)
  • 1 teaspoon each garlic powder, oregano,
  • 1/2 cup grated soy cheese
  • salt and pepper to taste
Directions:

Drain liquid off the lentils, and mix with kidney beans (not drained) in a casserole dish. Drain about 2/3 the juice from the tomatoes, and add to the beans. It is important to do this, because it gets too “soupy” if there is too much liquid. Add soy cheese and seasoning. Bake in 350 degree F oven for 30 to 45 minutes. (till heated through)
Note: you can alter the seasoning to whatever you want.. try curry or Mexican seasoning for a variation.
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Enchiladas With Black Beans And Sweet Potatoes Recipe

Ingredients:
  • 8 corn tortillas
  • 2 medium sweet potatoes or yams, cooked (nuked 5 mins) and diced
  • 1 can black beans or equivalent
  • 1 yellow onion, diced
  • 1-10 jalapenos, seeded and diced
  • 1 tablespoon minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chile powder
Directions:

Water saute’ the onions; after 3 minutes add garlic and onions and garlic are softened, add everything else and cook until the consistency is thick enough.
Heat the tortillas on a dry griddle, or nuke for a minute to soften (keeps them from tearing when rolled). Spoon filling on tortilla in an of-center strip, and roll. Smear a bit of filling on the inside edge to seal. Place on cooking-sprayed baking dish, seam side down.
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Bean-Style Polenta Recipe

Ingredients:
  • 2 1/2 cups vegetable stock (375 ml)
  • 1/2 cup black bean stock (125 ml)
  • 1 cup polenta (250 ml)
  • frozen stick of non-hydrogenated vegan margarine – you will use around 1gm.
Directions:

Pour the liquids into a pot and bring to a rapid boil. Slowly pour in the polenta making sure the grains stay separate. The boiling action should do this nicely but just in case, be prepared to stir.
Stir the mixture almost continuously for around 30 minutes until the polenta is “firm” and “comes away from the sides of the pot” or until you’re tired of stirring (that’s my technique.)
Pour the polenta into a loaf pan. The polenta should be barely pourable because of its thickness. Refrigerate in order to firm it up.
When you are ready to serve, heat up a griddle on a medium flame. Swipe the griddle with the frozen bar of margarine. This will impart a really tiny amount of margarine but just enough to provide lubrication and taste. Slice the polenta into eight slices and grill a around five minutes on each side until browned.
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Brown Lentil Bake with Pineapple Recipe

Ingredients:
  • 2 tablespoon olive oil
  • 2 large onion
  • 1 large clove garlic
  • 1 cup dry lentils
  • 2 tablespoon parsley
  • 1 teaspoon herbs de provens
  • 1 tablespoon soy sauce
  • 1/3 – 1/2 cup whole wheat vegan bread drumbs
  • 1 8oz can pineapple rings
Directions:

Heat oven 350. Heat oil in large skillet and saute onion. Add garlic, lentils, parsley, herbs and soy sause. Mash by hand or in blender. Season with salt/pepper to taste. Transfer to oven safe dish. Sprinkle with crumbs. Bake 20 minutes, then add pineapple and bake 10-15 minutes more or until pineapple is hot.
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Garbanzo and Quinua Pockets Recipe

Ingredients:
  • DOUGH:
  • 2/3 Cup Water
  • 1 Cup Wheat flour
  • 1 Cup Quinua flour
  • 1 Tsp.Sea salt (or regular salt’s O.K.)
  • Some flour for kneading
  • FILLING:
  • 1/4 Cup Minced green pepper
  • 1 Tbs.Minced onion
  • 1/2 Cup Cooked and mashed garbanzo beans
  • 1/2 Cup Quinua – washed well and well cooked
  • You can also vary by adding minced carrots, shredded
Directions:

DOUGH: In a bowl, mix both flours,the salt and water. Knead well for about 5 mins. on the counter or large cutting board, squeezing the dough with your fists and turning it once in a while. Roll the dough out until its thin and cut into 4″ x 4″ squares.
FILLING: Mix all the ingredients in a bowl.
TO COMBINE: Place about 2 Tbs. (it’s trial and error to get just the right amount) of the filling in the center of each dough square, fold all four corners towards the center and seal all edges with water. Fry them in a little oil until brown or vapor cook them for about 15 mins.
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Mmmm Chickpeas Recipe

Ingredients:
  • 1 cup of cooked chickpeas (easy to cook them in a pressure cooker for 7-8 minutes)
  • 1 small or medium sized potato, cooked
  • 1/4 cup of chopped red onion
  • 1 tablespoon of tahini
  • 2 teaspoons of garam masala
  • a squeeze of fresh lemon
  • a dash of hot sauce, optional
  • some freshly chopped dill, optional
  • salt, to taste
Directions:

Spray a pan with cooking spray. When hot add the onions and stir fry for a minute or until onion is slightly tender.
Add chickpeas, potato, tahini, hot sauce and stir fry for a few seconds. Then put in the garam masala, squeeze in a little lemon and fry for 1 minute.
Add some chopped dill and squeeze a little more lemon if needed. Add salt to taste. Serve.
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Mango, Avocado, Black Bean Salsa

IMG_8727

For a unique salsa with the freshest, most exotic ingredients, this is your recipe. The flavors meld beautifully and it looks just as stunning as it tastes. A quick and easy appetizer, snack, or side dish. OR if you're Kevin and me--a complete lunch using Hint of Lime Tortilla Chips. :)

Mango, Avocado, Black Bean Salsa
Make 3-4 cups salsa

Ingredients
1 large ripe mango, peeled and diced
1 ripe avocado, peeled and diced
1 15oz can black beans, drained and rinsed
1/4 cup chopped cilantro
1/4 red onion, finely chopped
1/2 jalapeno, finely chopped
2 cloves garlic, minced 
Juice of 1/2 lime
salt 
pepper

Directions
Combine all ingredients in a large bowl. Serve with tortilla chips--the hint of lime version are totally amazing with this salsa. For best flavor, serve cold, within 12 hours of making. 


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Slow Cooker Mexican Black Beans Recipe


I've perfected black beans. Which is a good thing, since Safeway had a buy-one-get-one-free deal and I still have 5 unopened bags in the cupboard.

side note: the kids and I are *fascinated* by that Extreme Couponing show--- holy cow! What are they going to do with 84 boxes of Captain Crunch?

anyhow. 

It's summer, and I have fully embraced the "I don't want to do anything" vibe that summer gives off. We're staying up too late, sleeping in, watching mindless television, (Wipe Out? really? who comes up with these things?) and sometimes forgetting personal hygiene. 

you know, typical summer time stuff....

but yesterday I wanted to have something to show for myself, so I got up early and plugged in the crockpot. 

and then went back to bed. 

The Ingredients.
serves 8-10 as a side dish

1 pound black beans, soaked overnight, then drained
(if you don't have time to soak overnight, no problem. Put them in a large pot, and cover completely with water. Bring to a rapid boil for 10 minutes, then turn off stove and cover pot. Let your beans sit for 1 hour, then drain water and put beans into crockpot)

6 cups chicken broth (if vegetarian, use veggie broth; I'm concerned water won't provide enough flavor)
6 cloves garlic, smashed and chopped
1 (14.5-ounce) can diced tomatoes, or 2 cups fresh chopped tomatoes
1 tablespoon cumin
1 tablespoon chili powder

The Directions.

Use a 6-quart slow cooker. Soak your beans overnight and drain (or use quick soaking method described above). 
I've heard that you should water your outside plants with the bean water, but I've never done so--- I really should give that a try.

Put the drained beans into your slow cooker, then add the chopped garlic, broth, tomatoes, cumin, and chili powder. Stir well to combine.

I used bouillon cubes for my broth. If you're on a low-sodium diet, you may want to use low-sodium broth, or only use 5 cups and then 1 cup of water--- I've been cutting out salt and these beans tasted salty to me, but Adam and the kids thought they just tasted "good"--- 

cover and cook on low for 8 hours. If you live in a high altitude area, you may need to cook for longer. We're at sea level and my beans were perfect at 8 hours.

The Verdict.

Everyone in my house loved these--- I ate them alone, but Adam and the kids had them alongside quesadillas and rice. The baby had 3 servings (small plastic bowls) and then painted the highchair with bean goop.

The seasoning is fantastic--- the cumin and chili powder complement each other nicely and I liked the bits of tomato and garlic. If you want some heat, opt for a can of tomatoes and chiles (Rotel)-- there is no heat here, just flavor.

This morning, the beans have soaked in more of the liquid, but taste marvelous, even cold. If you'd like to freeze in batches, be aware that the beans will break down a bit-- no biggie, unless you'd like them picture-perfect.



would pair well with:
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Pizza Chili Slow Cooker Recipe



 

I can always count on a successful family dinner when the word "pizza" is in the title. This chili was a definite success--- it fed 3 adults and 5 children, and the crock was scraped clean at the end of the night.

The Ingredients.
serves 6-8 or so
1 pound lean ground beef or turkey, browned and drained
1 (15-ounce) can kidney beans (and the goop)
1 (14-ounce) jar premade pizza sauce
1 (14.5-ounce) can Italian stewed tomatoes
1 green bell pepper, seeded and diced
1 teaspoon Italian seasoning
25 pepperoni slices
1 cup water
shredded mozzarella and/or Parmesan cheese (for serving; optional)

The Directions.

Use a 6-quart slow cooker. Brown your ground meat on the stovetop, and drain any accumulated grease. Put the cooked meat into an empty slow cooker and add the entire can of beans, pizza sauce, and the whole can of tomatoes. Add diced bell pepper, and stir in the Italian seasoning and pepperoni (I didn't chop the pepperoni, but you can if you'd prefer). Add 1 cup of water.
Cover and cook on look on low for 6 to 8 hours, or on high for about 4. Serve with a sprinkling of cheese, if desired.

The Verdict.

This has fantastic pizza flavor and is super low-carb. Unless you serve it in bread bowls, which would be pretty cool (I've made bread bowls out of free-formed loaves of Pamela's Amazing Bread mix which works well).
If you're looking to stock the freezer, this is a great make ahead meal---no pasta or starches that have a tendency to break down when reheating.

more slow cooker pizzay goodness:

puffy pizza casserole
pizza soup
pizza fondue dip

Have a great weekend! 

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Three-bean salad with dill dressing

three-bean salad

Do you ever go through your pantry and ask yourself, “How the heck did this get here?” Fortunately, this doesn’t happen to me very often, as my kitchen is only five feet wide and pantry real estate is at a premium. But the other day when I was reaching for my cocoa powder, I found a can of kidney beans.

Now, this might not seem so strange since, after all, canned beans are a pantry staple. But the thing is, I don’t really like kidney beans. Give me a bowl of pinto beans, black beans, lima beans, garbanzo beans, or black-eyed peas—and I’ll be asking for seconds in no time. Kidney beans, however, I’ve tended to avoid.

kidney beans

I’m not sure why I’m not fond of them, though perhaps it’s because they’re named after an organ. Or maybe one time I ate some thinking they would have the earthy depth of ranch-style beans, seeing how they’re a dark red and all, and instead bit into something mushy and flavorless. Who knows? It’s a mystery. (As is how these kidney beans ended up in my pantry!)

But no matter my aversion, I don’t like to waste food so these kidney beans had to be eaten. I asked a couple of friends what they thought I should do with them, and the best suggestion I heard was three-bean salad, an old summertime favorite in Texas and the south. This cold salad, so called because it’s made with three beans, a combination that usually includes kidney beans, green beans and garbanzo beans. But there are as many varieties of this salad as there are, well, varieties of beans.

Most three-bean salad recipes call for a sweet and sour mix of mustard and sugar, but I made mine creamy with mayonnaise instead. I also added dill for its tangy, grassy notes and some jalapeño and cayenne for heat. The results were refreshing, and I know that they’ll make a welcome addition to my next outdoor potluck gathering.

three-bean salad

But the best thing—at least for me—was the discovery that kidney beans taste pretty good. And considering how healthy they are—they help lower bad cholesterol—I’m pleased to add them to my rotating cast of ingredients. Kidney beans—welcome to my pantry!

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Before I share the recipe, some gratitude is in order. Last week, Homesick Texan won the Best Regional Food Blog category in Saveur’s Second Annual Blog Awards. Thank you so much for your support! And a Texas-sized congratulations to all the winners and nominees!
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Three-bean salad with dill dressing
16 ounces green beans, fresh or frozen
2 cups cooked garbanzo beans or a 15-ounce can, drained
2 cups cooked kidney beans or a 15-ounce cans, drained
1 cup grape tomatoes, cut in half
2 cloves garlic, minced
1 shallot, diced
1 jalapeño, stems and seeds removed, diced
2 tablespoons white wine vinegar
1/4 cup mayonnaise
1 1/2 teaspoons dried dill weed or 1 1/2 tablespoons chopped fresh dill
1/4 teaspoon cumin
Pinch of cayenne
Salt and black pepper to taste

Method:
Bring a medium pot of water to a boil, and cook the green beans until bright green, but still crisp, about 2 minutes. Drain the green beans into a colander and run under cold water to stop them from cooking.

Place the cooked green beans in a large bowl and add the garbanzo beans, the kidney beans, the grape tomatoes, the garlic, the shallot and the jalapeño. Toss until combined. Stir in the vinegar, mayonnaise, dill, cumin and cayenne. Adjust seasonings and add salt and pepper to taste.

Chill covered for four hours. Serve cold.

Yield: 6 servings
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