Black Bean Soup

This is a recipe from Mrs. John W. Fox, who knew we’d want the recipe!

Category: Beans, Soup
Preheat: --


Ingredients:
1 can of Black black beans (Or you can use my yummy, no-soak crockpot beans recipe)
1/2 cup Vegetable broth
2 Carrots, chopped
1/4 cup Onion, chopped
1-2 cloves Garlic
1 Tbsp. Olive oil
Salt and Pepper to taste
1 cup Corn (frozen or canned)


Directions:
1. Cook carrots, onion, and garlic in the vegetable broth.
2. Add in black beans
3. Add corn, olive oil, salt and pepper
4. Cook until corn is tender or crisp, your preference.

Crockpot Beans (revisited!)

My friend Jolinn shared her recipe for crockpot beans with me about two years ago.  They were soooooo good!  But my kids wouldn’t eat them!!  So last night, as I was pouring beans and water and salt and pepper into the crockpot, I thought to myself, “What if we switch up the seasoning a little?”  So I did.  My kids CHOWED DOWN their lunches today!  First time in a week that they’ve really eaten their food!  My really picky eater said he loved it, so that tells you something.  :)

I have leftovers for another 2 meals for us, and two containers for my husband to take to lunch!

Preheat: --
Category: Crockpot, Beans, pictures

This recipe can be cut or multiplied easily.  Leftovers are AWESOME, AND you can make healthy, homemade refried beans by mashing them (not to mention far CHEAPER than the store!).

8 cups Water
4 cups Beans (Pinto are my fave, but you can use Great Northern, Black beans with this recipe… also, for chili, you can do a mix of Pinto, Great Northern, Kidney beans and have your beans uncanned!)
1 Tablespoon Salt
1 Tablespoon Pepper
1 Tablespoon Cumin
1/2 Tablespoon Garlic powder (you could use fresh garlic, too)
1 Tablespoon Onion powder (fresh onions minced are yummy, too!)
1 Tablespoon Chili powder

1.  Throw everything into the crockpot.

2.  Give it a quick stir.  Be sure to break up those powders if you use them!

3.  Set the crockpot on high for 8-10 hours.  Nine hours is about the sweet time.

4.  To eat it like us, serve it hot with a scoop of hot, cooked rice, with a Tablespoon of Reduced fat sour cream, and 1/8 cup Grated Extra Sharp Cheese.

Duggar's Three-Bean Chili

This is delicious (I always say that, I know, ha!)! And I love that it's crockpot.

Preheat: --
Category: Chili, Beans, Crockpot

2/3 c. Pinto beans, dry
2/3 c. Great northern beans, dry
2/3 c. Small red or Kidney beans, dry
1 clove Garlic
3 t. Chili powder
1 t. Oregano
2 t. Salt
1 lg can whole tomatoes (I used diced and I would definitely drain them next time!)
1 T. Apple cider vinegar
1 T. Soy sauce
4 c. Water (I ALWAYS have to add an extra cup, for a total of 5 cups.)

1 lb. Ground beef, cooked
Chips/Fritos
Sour Cream
Cheddar cheese, shredded

1. Combine, cook 8 hours on HIGH. I can't always time the 8 hours right, so I like to put my chili on the night before after the kids go to bed (by 9PM or so) and let it cook on LOW until lunchtime--and it's sooo delicious!  (You'll see in the pictures that I add 3 stalks of chopped-up celery to my chili.)

We really don't like those whole tomatoes.......

This is what it looks like in the crockpot before adding the water!  Mmmm, good.

2. Add 1 lb. cooked ground beef just before serving.

3. Serve with Fritos, Sour cream and Cheddar cheese. I haven't ever used the Fritos. We buy the huge box of restaurant-style corn tortilla chips from Sam's Club. :)

Gramma Hargrove's Taco Dip

This is a CLASSIC.  And yes, Gramma Hargrove is my grandma. :)

Layer:
#1 - 2 (9-oz.) cans Refried Beans (I use my recipe for crockpot refried beans; also my mom swears that you HAVE to use Frito Lay's Bean Dip, but I'm against brand names and high prices, ha!)

#2 - 3 Avocados, mashed; mix with 2 T. Lemon juice

#3 - 1/2 c. Sour cream; mix with 1/2 c. Mayonnaise and 1 pkg. Taco seasoning

#4 - 8 oz. Cheddar cheese, shredded

#5 - 3 Tomatoes, chopped (I like Romas, and use 5 tomatoes)

#6 - 1 can Chopped olives (We're talking finely chopped, not sliced--I've made the mistake before, ha!)

#7 - 2-3 bunches Green onions, chopped

Chill an hour before serving.  Serve with tortilla chips.  I like flour tortillas with this taco dip, but we're eating them today with corn tortillas for cost!  Thin flour tortillas allow you to really get the flavor of the dip. :)

Jolinn's Crockpot Refried Beans

This is also technically a Duggar recipe but between my friend Jolinn and me, we've altered the recipe from the original; thus the title!  These are amazing, and so versatile!

Preheat: --
Category: Beans, Crockpot, Duggar, Burritos

3 c. Beans (Pinto, white, whatever combination of the two to get 3 cups; I do all pinto quite often)
6 c. Water (The original had 5 cups, but my beans burned--BLECH)
3 t. Salt (It is definitely possible to over-salt!)
3 T. Chili powder
1 t. Black pepper

1. Throw ingredients into crockpot.

2. Cook on HIGH for 8 hours.  Okay, commentary needed. Eight hours is too weird for me. I like to do my beans overnight, so I put them in on low until I get up. Most mornings I get up and the beans are just past al dente, so I put them on high until lunchtime.  Whatever YOU do, make sure 1) you have enough water and 2) they're soft enough to mush.

3. Serve with Tortillas or on Rice.  We have loved these as burritos, with cheddar cheese, spinach, sour cream, sometimes with ground beef... Soooo good.