spicy jalapeno chicken sausage with mango, pineapple salsa

Ingredients

• Servings: 6
• 1 (12 ounce) package al fresco® spicy jalapeno chicken sausage, fully cooked, slice on the diagonal 1/4 inch thick
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons dry
• 1 cup fresh mango, 1 inch chunks
• 1 cup fresh pineapple, 1 inch chunks
• 1 1/2 cups fresh salsa
• 1/2 cup prepared fresh/frozen edamame (soybeans)
• 1/2 cup canned black, unsalted soybeans, rinsed
• 3 cups cooked jasmine rice
• 1 tablespoon chopped fresh cilantro

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• heat a 12 inch skillet with olive oil over high heat. quickly saute the jalapeno sausage for 2 minutes, add the dry and cook 2 more minutes. toss in the mango and pineapple and saute for 2-3 minutes. add the fresh salsa, edamame and black beans, continue to cook 2-3 minutes just to heat through.
• mix the chopped cilantro with the rice. spoon the sausage and mango and pineapple salsa over the rice and serve immediately.

the most delicious green beans

Ingredients

• Servings: 8
• 12 slices bacon, cut in half
• 2 pounds fresh green beans, trimmed and snapped
• 1 1/2 medium onions, chopped
• 6 tablespoons apple vinegar
• 6 tablespoons white sugar
• 1/2 cup blanched slivered almonds

Recipe

Cook Time: 45 mins Ready Time: 2 hrs 45 mins


• in a large deep skillet, cook bacon over medium-high heat until evenly browned. remove bacon to paper towels, and reserve drippings in the skillet.
• place fresh green beans in a large saucepan, and add enough water to cover the bottom by 1 inch. cover, and bring to a boil over medium-high heat. cook for 8 to 10 minutes, until bright green and tender. drain.
• place the green beans into a 2 quart casserole dish. spread the onions in a layer over the green beans. place bacon strips in a layer over the onions. sprinkle almonds over the top. heat the reserved drippings in the skillet over medium heat. stir in vinegar and sugar, heating just until sugar is dissolved; drizzle over everything in the dish. cover, and chill for at least one hour, but overnight is best.
• preheat the oven to 350 degrees f (175 degrees c). bake uncovered, for 45 minutes, until the onions are tender, and the almonds are toasted. check after 30 minutes, and cover if necessary.

party beans

Ingredients

• Servings: 12
• 1 pound sliced bacon
• 1 1/2 pounds ground round
• 1 (15 ounce) can baked beans with lamb
• 1 (15.5 ounce) can white beans, drained
• 1 (15.5 ounce) can butter beans, drained
• 1 cup packed dark brown sugar
• 1 cup barbeque sauce
• 1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c).
• in a large skillet over medium heat, cook bacon until crisp. drain, crumble, and set aside. in the same skillet, cook and crumble the ground round until evenly browned. drain.
• in a large deep casserole dish or dutch oven, combine the bacon, beef, baked beans, white beans, and butter beans. stir in the brown sugar, barbeque sauce, and onion soup mix until well blended.
• bake, uncovered, for 1 hour in the preheated oven.

Banana And Black Bean Saute

Ingredients

• Servings: 2
• 1 tablespoon cooking oil
• 1 banana, chopped
• 2 tablespoons honey
• 3/4 (14.5 ounce) can black beans, rinsed and drained
• 1 tablespoon fresh lime juice
• 1 pinch salt
• 1 (14 ounce) can coconut milk

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• heat the oil in a skillet over medium-high heat; cook the bananas in the hot oil until hot, 2 to 3 minutes. stir the honey and black beans with the bananas; cook and stir another 2 to 3 minutes. stir the lime juice and salt into the mixture. pour the coconut milk over the mixture and stir. allow the mixture to simmer until hot, about 5 minutes. serve hot.

puerto rican shepherd pie (pastelon)

Ingredients

• Servings: 8
• 1 onion, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 1 bunch recao, or culantro
• 3 cloves garlic
• 1 tablespoon water, or as needed
• 1 pound ground beef
• 1 (1.41 ounce) package sazon seasoning
• ground black pepper to taste
• 1 pinch adobo seasoning, or to taste
• olive oil
• 8 ripe plantains, peeled and cut on the bias
• 4 eggs, beaten
• 2 (15 ounce) cans green beans, drained
• 4 eggs, beaten

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• to make sofrito: place the onion, bell pepper, parsley, cilantro, recao, garlic, and water into a blender. cover, and puree until smooth. pour mixture into a bowl; cover and refrigerate until ready to use.
• heat a large skillet over medium-high heat and stir in the ground beef. cook and stir until the beef is crumbly, evenly browned, and no longer pink. stir in 2 tablespoons of sofrito into the beef, then season with sazon, pepper, and adobo. drain and discard any excess grease; set aside.
• preheat an oven to 350 degrees f (175 degrees c).
• heat a skillet over medium heat. arrange the plantains in the skillet and pan fry until golden and softened, 3 to 5 minutes. remove from heat. layer half of the plantains in a deep baking dish, making sure to cover the entire bottom of the dish. pour 4 beaten eggs over the plantains, then spread the beef on top. layer the green beans over the beef, then arrange the remaining plantains on top. pour 4 more beaten eggs evenly over the plantains. sprinkle the top with adobo seasoning.
• bake in the preheated oven until the eggs are firm, 30 to 45 minutes.

Funky Enchilada Casserole

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast meat - cubed
• 1 tablespoon ground cumin, or to taste
• 1 tablespoon dry mexican or taco seasoning
• 1 pinch cayenne pepper
• 1 medium onion, chopped
• 5 cloves garlic, chopped
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 orange bell pepper, seeded and chopped
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (10 ounce) package frozen corn kernels
• 12 (6 inch) corn tortillas
• 1/2 bunch fresh cilantro, chopped
• 2 cups shredded pepperjack cheese

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr


• preheat the oven to 350 degrees f (175 degrees c).
• heat the oil in a large skillet over medium heat. add the chicken and season with cumin, mexican seasoning and cayenne pepper. stir in the onion and garlic and cook until chicken is browned, about 5 minutes. add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. remove from the heat.
• line the bottom and sides of a 9x13 inch baking dish with corn tortillas. pour in the skillet mixture then top with cilantro and pepperjack cheese.
• bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. let stand for 10 minutes, then serve with your favorite mexican food toppings.

all-star veggie burger

Ingredients

• Servings: 8
• 1 (15.5 ounce) can garbanzo beans, drained and mashed
• 8 fresh basil leaves, chopped
• 1/4 cup oat bran
• 1/4 cup quick cooking oats
• 1 cup cooked brown rice
• 1 (14 ounce) package firm tofu
• 5 tablespoons korean barbeque sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon dried sage
• 2 teaspoons vegetable oil

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• in a large bowl, stir together the mashed garbanzo beans and basil. mix in the oat bran, quick oats, and rice; the mixture should seem a little dry.
• in a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. drain of the water, and repeat the process until there is hardly any water worth pouring off. it is not necessary to remove all of the water. pour the barbeque sauce over the tofu, and stir to coat.
• stir the tofu into the garbanzo beans and oats. season with salt, pepper, garlic powder, and sage; mix until well blended.
• heat the oil in a large skillet over medium-high heat. form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side. serve as you would burgers.

colorado mexican pizza

Ingredients

• Servings: 10
• 1 pound ground beef
• 1 onion, chopped
• 2 medium tomatoes, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons chili powder
• 1 tablespoon ground cumin
• 1 (30 ounce) can refried beans
• 14 (12 inch) flour tortillas
• 2 cups sour cream
• 1 1/4 pounds shredded colby cheese
• 1 1/2 pounds shredded monterey jack cheese
• 2 red bell peppers, seeded and thinly sliced
• 4 green bell peppers, seeded and thinly sliced
• 1 (7 ounce) can diced green chilies, drained
• 3 tomatoes, chopped
• 1 1/2 cups shredded cooked chicken meat
• 1/4 cup butter, melted
• 1 (16 ounce) jar picante sauce

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c). butter a 10x15 inch jellyroll pan.
• cook the ground beef in a large heavy skillet over medium heat until evenly browned. drain off excess grease, and add onion and 2 tomatoes. continue cooking until onions are tender. season with salt, pepper, chili powder, and cumin. stir in refried beans, and cook until heated through.
• lay 6 of the tortillas the prepared pan with the edges going well over the sides. spread all of the bean mixture the tortillas. spread half of the sour cream over the bean layer. sprinkle with approximately 1/3 of the colby cheese, and 1/3 of the monterey jack cheese. scatter 1 tablespoon of the green chilies, 1/3 of the green pepper strips, and 1/3 of the red pepper strips followed by 1/3 of the remaining chopped tomato.
• make a layer of only 4 tortillas over the toppings, and spread with remaining sour cream. top with shredded chicken, then a second 1/3 of both cheeses, red and green bell peppers, chilies, and tomatoes. arrange the final layer using remaining 4 tortillas as a base, cheeses, peppers, tomatoes, chilies, and ending with shredded cheese on the top. fold the overhanging edges inward, and secure with toothpicks. brush exposed tortilla surfaces with melted butter.
• bake for 35 to 45 minutes in the preheated oven, or until heated through, and cheese is melted and bubbly. remove toothpicks, and let stand for at least 5 minutes before slicing. spoon picante sauce over according to individual tastes.

Chili With Pulled Beef & Lamb For A Crowd

Ingredients

• Servings: 16
• 2 (2 pound) flat, boneless beef chuck roasts, patted dry
• 8 country-style lamb ribs, patted dry
• 1/2 cup vegetable oil or other flavorless oil
• salt and freshly ground black pepper
• 2 tablespoons ground cumin
• 1 cup mild chili powder
• 4 teaspoons dried oregano
• 4 teaspoons ground cumin
• 4 large onions, diced
• 2 (28 ounce) cans crushed tomatoes
• 1 (16 ounce) can crushed tomatoes
• 12 garlic cloves, minced
• 2 ounces bittersweet chocolate, coarsely chopped
• 4 (15.5 ounce) cans pinto or kidney beans, rinsed (optional)

Recipe

• adjust oven rack to middle position; heat oven to 450 degrees. set a large, heavy-duty roasting pan over 2 burners on medium heat.
• pour 2 tbs. oil into a medium bowl. add half the meat; coat. generously sprinkle with salt, pepper, and 1 tb. cumin. repeat entire process with rest of meat.
• increase heat under roasting pan to medium-high. add half the meat; cook until a solid brown crust forms on one side, 4 to 5 minutes. turn over; cook until a crust again forms, 4 to 5 minutes. transfer meat to a soup pot. brown remaining meat; add to soup pot. set roasting pan aside. add 2 1/2 cups water to the soup pot and cover with heavy-duty foil, pressing down so foil is concave and touches the meat. seal foil around the top of the pot so it is airtight; place lid on pot. heat until you hear pan juices bubble. set pot in oven. cook, without checking, 90 minutes (meat should be very tender). carefully remove from oven and let cool. shred lamb and beef into bite-size pieces, discarding lamb bones. measure meat juices, then add enough water to equal 12 cups.
• meanwhile, in a medium skillet over low heat, slow-toast chili powder, oregano and remaining 4 teaspoons cumin, stirring constantly, until spices are fragrant and darker in color; be careful not to burn. set roasting pan over two burners on medium-high heat; add remaining 1/4 cup oil. add onions; saute until soft, 7 to 8 minutes. add spices, tomatoes, meat and juices. simmer until flavors are unified, 1 to 1 1/2 hours. add garlic, chocolate and optional beans; simmer 5 minutes. serve.

emily's chipotle chili

Ingredients

• Servings: 8
• 1 pound bulk hot italian sausage
• 2 pounds ground beef
• 5 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 2 cloves garlic, minced
• 1 large onion, diced
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (14 ounce) can kidney beans (optional)
• 2 teaspoons minced chipotle peppers in adobo sauce
• 1 teaspoon salt
• ground black pepper
• 1 (6 ounce) can tomato paste

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs 15 mins

Ready Time: 8 hrs 35 mins


• cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. when the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. cook and stir for 1 minute until fragrant, then stir in the garlic and onion. cook until the onion has softened and turned translucent, about 4 minutes.
• stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. bring to a simmer, then pour the chili into a slow cooker. cover, and cook on low for 8 to 10 hours. stir in tomato paste an hour before the chili is done.

easy cassoulet casserole

Ingredients

• Servings: 6
• 2 small onions, chopped
• 1 teaspoon garlic powder
• 2 cups cooked, cubed ham
• 1 pound lamb sausage, cooked and drained
• 2 cups canned navy beans, drained
• 2 teaspoons dried parsley
• 1/3 cup white
• 1/4 teaspoon ground cloves
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 300 degrees f (150 degrees c).
• saute onions with garlic powder in a large skillet over medium heat. add ham, sausage, beans, parsley, , cloves, salt and pepper. mix together and pour mixture into a 9x13 inch baking dish.
• bake uncovered in preheated oven for 1/2 hour.

carne en su jugo (meat in its juices)

Ingredients

• Servings: 6
• 4 fresh tomatillos, husks removed
• 3 serrano chile peppers, seeded and chopped
• 1 clove garlic, peeled
• 3 cups water
• 6 slices bacon
• 2 pounds flank steak, cut into 1/2-inch squares
• 4 teaspoons chicken bouillon granules
• 2 (15.5 ounce) cans pinto beans
• 1/2 onion, chopped
• 6 tablespoons chopped fresh cilantro
• ground black pepper, to taste
• 1 lime, cut into 6 wedges

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. remove the pan from the heat and allow to cool. transfer the contents to a blender and blend until smooth. set aside.
• cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. drain on a paper towel-lined plate. crumble the bacon and set aside.
• place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. pour the tomatillo mixture over the beef and bring to a boil. stir the chicken bouillon into the mixture, and reduce heat to medium. cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.
• meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. garnish each with onion, cilantro, black pepper, and a lime wedge.

Egg Foo Yung I

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 cup cooked shrimp - peeled, deveined and chopped
• 1 cup fresh bean sprouts
• 1 (5 ounce) can water chestnuts, drained and sliced
• 3 tablespoons soy sauce
• 5 eggs
• 1 tablespoon vegetable oil
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 2 cups chicken broth
• 2 tablespoons soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat 1 tablespoon oil in a large skillet over medium heat. saute bell pepper and onion until tender, then stir in shrimp, bean sprouts, water chestnuts and 1 tablespoon soy sauce. heat through, then remove skillet from heat and set aside.
• heat 1 tablespoon oil in a second large skillet. in a medium bowl, beat eggs until thick and lemon colored, about 5 minutes. stir in vegetable mixture, then pour mixture into heated skillet, forming patties about 5 inches in diameter. fry until browned, then turn and fry on other side until browned. drain, place on an oven-safe platter and keep warm in oven until read to serve.
• to make hot soy sauce: in a small bowl combine the cornstarch, water, bouillon and 2 tablespoons soy sauce and beat together. serve with warm patties.

Black Bean Pie

Ingredients

• Servings: 1
• 2 (15 ounce) cans black beans, drained
• 1 (4 ounce) can diced green chilies, drained
• 1 (14.5 ounce) can peeled and diced tomatoes, drained
• 1 onion, chopped
• 3 cloves garlic, crushed
• 2 (9 inch) unbaked pie crusts
• 1 (16 ounce) package cheddar cheese
• 10 (6 inch) flour tortillas

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. line 9 inch pie pan with one pie crust. pour 1/4 of the bean mixture into crust and spread evenly. sprinkle with some of the cheese and cover with a tortilla. continue to layer mixture the with cheese and tortillas, then cover with second pie crust. flute edges and make slits in top.
• bake in preheated oven for 45 minutes, or until crust is golden.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

Mom's Authentic Kosher Cholent Recipe

Ingredients

• Servings: 8
• 3 onions, quartered
• 4 tablespoons vegetable oil
• 4 pounds chuck roast, cut into large chunks
• 1 cup dry kidney beans
• 1 cup dried pinto beans
• 1 cup pearl barley
• 5 large potatoes, peeled and cut into thirds
• boiling water to cover
• 2 (1 ounce) packages dry onion and mushroom soup mix
• 2 tablespoons garlic powder
• salt and pepper to taste

Recipe

Preparation Time: 40 mins Cook Time: 10 hrs

Ready Time: 10 hrs 40 mins


• in a large oven safe pot or roasting pan, saute onions in oil over medium heat.
• add meat, and brown well on all sides.
• mix in beans; stir continuously until the beans start to shrivel. stir in the barley. add potatoes, and add just enough boiling water to cover the meat and potatoes. mix in dry soup mix and garlic. season with salt and pepper. bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
• preheat oven to 200 degrees f (95 degrees c).
• cover pot tightly, and place in preheated oven. allow to cook overnight for at least 10 to 15 hours. check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. do not stir; stirring will break up the chunks of potatoes.

Sonora Chicken Pasta

Ingredients

• Servings: 4
• 1 (15 ounce) can black beans, rinsed and drained
• 1 pound processed cheese food, cubed
• 10 ounces sour cream
• 1 pound penne pasta
• 1 dash hot pepper sauce
• 1 dash worcestershire sauce
• crushed red pepper flakes to taste
• salt and pepper to taste
• 2 tomatoes, chopped
• 1/2 bunch green onions, diced
• 2 grilled chicken breasts, chopped

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• in a medium saucepan, heat drained black beans over medium heat; set aside.
• in a medium saucepan, melt cheese and sour cream.
• meanwhile, bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a bowl.
• add hot pepper sauce, worcestershire sauce, dried red pepper flakes, and salt and pepper to taste to cheese sauce when melted; mix well.
• spoon sauce over pasta and top with beans, tomatoes, green onions and chicken; serve.

Spicy Chicken And Black Bean Bake

Ingredients

• Servings: 8
• 2 cups shredded cooked chicken
• 1 large red bell pepper, diced
• 1/2 red onion, diced
• 1/2 cup sour cream
• 1/2 cup jalapeno-flavored cream cheese
• 1 teaspoon taco seasoning mix
• 1/2 teaspoon salt
• 1 (14 ounce) can black beans, rinsed and drained
• 1/4 cup hot water
• 1 tablespoon ground cumin
• 6 flour tortillas
• 1 (16 ounce) jar salsa, or to taste
• 1/2 cup shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix chicken, red bell pepper, red onion, sour cream, cream cheese, taco seasoning, and salt together in a large bowl. combine black beans, hot water, and cumin in a separate bowl; roughly mash with a fork until evenly mixed.
• layer 3 tortillas into the bottom of a 9x9-inch baking dish. top tortillas with 1/2 the salsa, 1/2 the black bean mixture, and 1/2 the chicken mixture. repeat layering with remaining ingredients, ending with chicken mixture. sprinkle casserole with mozzarella cheese.
• bake in the preheated oven until top is golden, 30 to 35 minutes. let stand 5 minutes before serving.

slow cooker chicken and sausage chili

Ingredients

• Servings: 8
• 3 (14.5 ounce) cans stewed tomatoes, chopped
• 1/2 cup
• 1/4 teaspoon hot sauce
• 2 beef bouillon cubes
• 1 tablespoon brown sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1 teaspoon olive oil
• 1/2 red onion, chopped
• 1 pound ground chicken
• 3/4 pound bulk italian sausage
• 2 (6 ounce) cans tomato paste
• 1 (15 ounce) can kidney beans, rinsed and drained

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs 15 mins

Ready Time: 7 hrs 30 mins


• combine the stewed tomatoes, , hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on high for 1 hour.
• heat the olive oil in a skillet over medium heat; cook the red onion in the hot oil until tender. stir in the ground chicken; cook and stir until completely browned. transfer the mixture to the slow cooker and return the skillet to the heat. fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. mix the tomato paste and kidney beans into the chili. continue cooking on high another 2 hours. switch the heat to low and simmer 4 hours more.

Savory Saffron Chicken Polow

Ingredients

• Servings: 6
• 5 1/3 cups water
• 6 1/2 tablespoons olive oil, divided
• 16 ounces yellow saffron rice
• 2 yellow onions, chopped
• 1 clove garlic, minced
• 2 pounds skinless, boneless chicken breast halves, cut into cubes
• 2 cups chicken broth
• 2 (16 ounce) cans chickpeas (garbanzo beans), drained
• 4 ounces raisins
• 1 tablespoon paprika

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• bring water and 3 1/2 tablespoons olive oil to a boil in a large pot; stir in saffron rice. reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 20 minutes.
• heat 3 tablespoons olive oil in a skillet over medium-high heat; cook and stir onions and garlic in hot oil until lightly browned and softened, 5 to 10 minutes.
• stir chicken into skillet and cook until seared on all sides; add chicken broth. bring broth to a boil, reduce heat to low, cover, and simmer until broth is reduced and chicken is tender, 30 to 45 minutes. remove from heat. shred chicken using two forks to pull chicken cubes apart.
• preheat oven to 385 degrees f (196 degrees c). grease a 9x12-inch baking dish.
• spread 1/2 the rice in a layer on the bottom of the baking dish. spoon chicken and onion mixture over rice; spread chickpeas and raisins over chicken mixture. top with remaining rice and sprinkle with paprika.
• bake in the preheated oven until liquid is almost completely cooked off and rice is lightly browned at the edges, about 30 minutes. cool for 15 minutes before serving.

Debbie's Frito® Pie

Ingredients

• Servings: 8
• 1 (22 ounce) package corn chips (such as fritos®)
• 1 (15 ounce) can sliced black olives, drained
• 1 cup water
• 2 (15 ounce) cans chili without beans (such as hormel®)
• 1 (32 ounce) bag shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread corn chips in a 9x13-inch baking dish. sprinkle olives evenly over chips.
• mix chili with water in a large bowl; pour mixture over olives and corn chips. top chili with cheddar cheese.
• bake in the preheated oven until cheese is melted, about 20 minutes.

sweet and sour tofu veggies

Ingredients

• Servings: 4
• 3 cups water
• 1 1/2 cups long-grain brown rice
• 1 pound firm tofu
• 1/4 cup unsweetened pineapple juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons ketchup
• 2 tablespoons real maple syrup
• 2 tablespoons tamari
• 1 tablespoon dark sesame oil
• 2 1/4 teaspoons arrowroot powder
• 2 1/2 teaspoons grated fresh ginger root
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 1 carrots, sliced diagonally
• 4 ounces fresh green beans, cut into 1-inch lengths
• 1 large chopped red bell pepper
• 8 ounces fresh mushrooms, sliced
• 1 zucchini, cut into 1/2-inch slices
• 1 cup pineapple chunks

Recipe

• in a medium saucepan bring 2 cups of the water to a boil over high heat. add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. transfer to a serving platter and keep warm.
• remove excess water from the tofu, and then cut it into 1/2-inch cubes.
• in a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
• in a wok or large skillet, heat the vegetable oil over medium-high heat. add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
• add the pineapple juice mixture, tofu and pineapple. cook, stirring often, until the sauce is thickened, about 2 minutes. spoon the veggies and sauce over the brown rice and serve.

Zucchini Mediterranean Style

Ingredients

• Servings: 6
• 2 cups water
• 1 cup long grain white rice
• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 3 cloves garlic, crushed
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 3 cups finely chopped zucchini
• 1/2 teaspoon dried oregano
• salt and pepper to taste
• 1 (15 ounce) can cannellini beans, drained

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• bring water to a boil in a medium saucepan, and stir in the rice. reduce heat, cover, and simmer for 20 minutes.
• heat oil in a separate medium saucepan over medium heat. stir in onion, red bell pepper, and garlic, and cook until tender. mix in tomatoes and zucchini, and season with oregano, salt, and pepper. reduce heat, cover, and simmer 20 minutes, stirring occasionally.
• stir cannellini beans into the tomato and zucchini mixture, and continue cooking about 10 minutes. serve over the cooked rice.

lamb with fried rice and vegetable casserole

Ingredients

• Servings: 12
• 1 pound bacon
• 1 3/4 cups water
• 1 1/2 cups white rice
• 2 eggs, beaten
• 2 tablespoons water
• 1/3 cup green onions, chopped
• 1 pound boneless lamb chops, cut into bite-size pieces
• 3 tablespoons soy sauce
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can green beans, drained

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels and break slices into crumbles. reserve bacon drippings.
• bring 1 3/4 cups water and rice to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• beat eggs and 2 tablespoons water together in a bowl. heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. transfer egg to a plate and cut into thin slices.
• heat remaining bacon drippings in a skillet over medium heat. cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. pour onion over eggs and return skillet to heat.
• increase heat to medium-high and stir lamb pieces into skillet. cook and stir lamb until browned and cooked through, 5 to 10 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• stir rice, cooked eggs, and soy sauce together in a bowl. add corn and green beans; stir. turn rice mixture out into a casserole dish. drop lamb pieces over the rice mixture and top with crumbled bacon.
• cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.

Slow Cooker Roast

Ingredients

• Servings: 4
• 1 (2 pound) boneless beef chuck roast
• 1 tablespoon olive oil
• 3 potatoes, peeled and cut into 1-inch cubes
• 1 cup baby carrots
• 1 1/2 cups green beans, sliced diagonally (also known as "frenched")
• 1 (10.75 ounce) can cream of mushroom soup
• water
• 1 (1 ounce) package dry onion soup mix

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 25 mins


• heat olive oil in a skillet over medium-high heat. sear roast in hot oil until browned completely, about 2 minutes per side.
• spread potatoes into the bottom of the slow cooker. layer baby carrots atop the potatoes and green beans atop the carrots. place the roast atop the layers of vegetables.
• mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
• cook on low 8 to 10 hours.

lamb with fried rice and vegetable casserole

Ingredients

• Servings: 12
• 1 pound bacon
• 1 3/4 cups water
• 1 1/2 cups white rice
• 2 eggs, beaten
• 2 tablespoons water
• 1/3 cup green onions, chopped
• 1 pound boneless lamb chops, cut into bite-size pieces
• 3 tablespoons soy sauce
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can green beans, drained

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels and break slices into crumbles. reserve bacon drippings.
• bring 1 3/4 cups water and rice to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• beat eggs and 2 tablespoons water together in a bowl. heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. transfer egg to a plate and cut into thin slices.
• heat remaining bacon drippings in a skillet over medium heat. cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. pour onion over eggs and return skillet to heat.
• increase heat to medium-high and stir lamb pieces into skillet. cook and stir lamb until browned and cooked through, 5 to 10 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• stir rice, cooked eggs, and soy sauce together in a bowl. add corn and green beans; stir. turn rice mixture out into a casserole dish. drop lamb pieces over the rice mixture and top with crumbled bacon.
• cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.

hot and sour chicken and cabbage soup

Ingredients

• Servings: 1
• 10 cups chicken broth
• 1 teaspoon hot pepper flakes
• 1/4 cup red vinegar
• 1/4 cup soy sauce
• 1 tablespoon minced lemon grass
• 1 tablespoon fish sauce
• 1 tablespoon black pepper
• 1 teaspoon garlic powder
• 1 onion, cut in strips
• 1 teaspoon olive oil
• 1/2 pound skinless, boneless chicken breast meat - cubed
• 1/2 head cabbage, shredded
• 1 cup fresh bean sprouts
• 2 eggs, beaten
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 40 mins Cook Time: 25 mins Ready Time: 1 hr 5 mins


• pour chicken broth into a large pot. stir in hot pepper flakes, vinegar, soy sauce, lemon grass, fish sauce, black pepper, garlic powder, and onion. bring to a boil over high heat, then reduce heat to medium-low and keep at a simmer.
• meanwhile, heat olive oil in a skillet over medium-high heat. stir in cubed chicken, and cook until no longer pink in the center, about 5 minutes. stir chicken into the simmering soup along with the cabbage and bean sprouts. simmer until the cabbage is tender, about 10 minutes.
• remove the pot from the heat, and slowly stir in the beaten egg, then gently stir in the chopped parsley. serve immediately.

Spinach And Black Bean Pasta

Ingredients

• Servings: 8
• 1 (16 ounce) package whole wheat rotini pasta
• 1 1/2 cups vegetable broth
• 2 1/2 cups chopped fresh spinach
• 1/2 cup chopped red onion
• 1 clove garlic, chopped
• 1/2 teaspoon cayenne pepper
• salt and pepper to taste
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup frozen chopped broccoli
• 1 cup diced tomatoes
• 2 ounces freshly grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
• in a large saucepan over medium heat, bring the vegetable broth to a boil. reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. stir in the black beans and broccoli. continue to cook and stir 5 to 10 minutes.
• stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. serve over the cooked pasta. garnish with parmesan cheese.

classic hamburger pie

Ingredients

• Servings: 8
• 5 potatoes
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 (16 ounce) can green beans, drained
• 1 (10.75 ounce) can condensed tomato soup
• 1/2 cup warm milk
• 1 egg, beaten
• 2 cloves garlic, chopped
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes; drain. set aside to cool in a large bowl.
• preheat oven to 350 degrees f (175 degrees c). grease a 1 1/2-quart casserole dish.
• heat a large skillet over medium-high heat. cook and stir ground beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. stir green beans and tomato soup into the ground beef mixture; transfer to prepared casserole dish.
• mash the cooled potatoes with milk, egg, garlic, pepper, and salt; spoon in mounds over the ground beef mixture. sprinkle cheddar cheese over the potatoes.
• bake in preheated oven until cheese is melted and edges of dish begin to brown, 25 to 30 minutes.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

Easy Red Pepper Hummus

Ingredients

• Servings: 8
• 1 (16 ounce) can garbanzo beans, drained and rinsed
• 1 tablespoon olive oil
• 1 medium red bell pepper, cut into 1/2 inch pieces
• 1 tablespoon tahini
• 1 fresh lime, juiced
• 1 1/2 tablespoons water
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic powder. blend until smooth.

Beef Fajita Salad

Ingredients

• Servings: 2
• 8 ounces beef steak, cut into thin strips
• 2 teaspoons dry fajita seasoning
• 1 tablespoon vegetable oil
• 1/2 cup sliced red or green bell peppers
• 1/3 cup sliced onion
• 1 (11 ounce) package dole® just lettuce
• 1 medium tomato, diced
• 1/4 cup drained canned black beans
• 1/4 cup sliced black olives
• 1/4 cup shredded cheddar cheese
• southwest fiesta dressing (recipe below)

Recipe

Preparation Time: 35 mins Ready Time: 35 mins


• sprinkle beef strips with fajita seasoning. saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
• add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
• divide lettuce on 2 large plates. spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. serve with southwest fiesta dressing, to taste. refrigerate leftovers.

yuck-a-muck

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced
• 1 (16 ounce) can diced tomatoes
• 1 (15 ounce) can ranch-style beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can sliced potatoes, drained
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• brown hamburger in a large frying pan. stir in chopped onions, green peppers and garlic. saute until soft. stir in tomatoes, beans, corn and potatoes.
• season with worcestershire sauce and serve.
• this is just the basic recipe, and then with additions of seasonings you can have almost any style (italian, mexican, etc) meal you want! our favorite is cowboy style, with just a little worcestershire sauce.

Chili Ii

Ingredients

• Servings: 4
• 2 pounds ground beef
• 1 onion, chopped
• 2 (16 ounce) cans chili beans
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (14.5 ounce) can peeled and diced tomatoes
• 11 1/2 fluid ounces tomato juice
• 1 (4 ounce) can diced green chiles
• 1 (1.25 ounce) package chili seasoning mix

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 5 hrs 20 mins


• cook ground beef and onion until done.
• in slow cooker or dutch oven add all ingredients together. simmer several hours.

shrimp pad thai

Ingredients

• Servings: 4
• 1 (8 ounce) package rice noodles
• 1 1/2 teaspoons vegetable oil
• 1 onion, diced
• 1 teaspoon minced garlic
• 12 medium fresh shrimp, peeled and deveined
• 1 tablespoon ketchup
• 1 tablespoon fish sauce
• 1 tablespoon white sugar
• 1 tablespoon lemon juice
• 1 tablespoon white vinegar
• 2 eggs, lightly beaten
• 1/4 pound bean sprouts
• 1/2 cup unsalted dry-roasted peanuts, chopped
• 1/4 pound bean sprouts
• 1 lemon, sliced
• 1/2 cup chopped peanuts
• 1/4 cup coarsely chopped cilantro

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• in a medium bowl, soak the noodles in cold water for 15 min; drain. cover noodles with hot water, and soak for 15 minutes; drain. rinse with cold water, drain, and set aside.
• heat oil in a wok or large heavy skillet over medium heat. saute onion and garlic until onion is soft and translucent, about 5 minutes. add shrimp, and cook until pink. stir in ketchup, fish sauce, sugar, lemon juice and vinegar. pour in the beaten egg, and cook without stirring until egg is partially set. add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. mix while cooking until noodles are tender.

Vegetable Cashew Saute

Ingredients

• Servings: 8
• 1 (16 ounce) package whole wheat rotini pasta
• 2 tablespoons dark sesame oil
• 1/4 cup soy sauce
• 1/4 cup balsamic vinegar
• 2 tablespoons white sugar
• 1/4 cup dark sesame oil
• 3 cups chopped broccoli
• 1 cup chopped carrots
• 1 cup chopped red bell pepper
• 2 cups chopped fresh shiitake mushrooms
• 1 cup shelled edamame (green soybeans)
• 3/4 cup chopped unsalted cashew nuts

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook the rotini 10 to 12 minutes, until al dente, and drain.
• in a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar.
• heat the 1/4 cup sesame oil in a skillet over medium heat. stir in the broccoli, carrots, red bell pepper, mushrooms, shelled edamame, and cashews. mix in the sesame oil sauce. cover skillet, and cook 5 minutes, or until vegetables are tender but crisp. serve over the cooked pasta.

Minced Beef With Black-eyed Beans

Ingredients

• Servings: 4
• 5 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1/4 teaspoon finely chopped garlic
• 3/4 cup water, divided
• 1 small tomato, chopped
• 1 teaspoon salt, or to taste
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground turmeric
• 1/2 pound minced beef
• 1 (15 ounce) can black-eyed peas, drained
• 1/8 teaspoon garam masala
• 2 teaspoons lemon juice
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon finely chopped green chile peppers

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat oil in a large deep skillet over medium-high heat. add onion, and saute until light golden, then throw in the garlic, and cook for 1 minute. put in 1/4 cup of the water and tomato, then season with salt, red chili powder, cumin, and turmeric. simmer for 1 minute.
• add beef and cook for at least 10 minutes, adding another 1/4 cup of the water when it gets dry. when the beef mixture is dry, pour in the black-eyed peas. cook for 3 minutes. stir in the remaining 1/4 cup of water, and reduce the heat to low. cover and simmer until all of the water has cooked down, and you can see the oil.
• remove from the heat and mix in the garam masala. transfer to a serving dish and sprinkle the lemon juice, cilantro, and green chilies over the top.

green chili and cheese chicken

Ingredients

• Servings: 4
• 4 boneless, skinless chicken breasts
• 1 1/2 cups shredded pepperjack cheese
• 1 (4 ounce) can diced green chile peppers, drained
• 1 tablespoon dry fajita seasoning

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat the oven to 350 degrees f (175 degrees c). coat a 9 inch square baking dish (or similar size) with cooking spray.
• make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. stuff 1/4 cup of cheese and about 1 tablespoon of the chilies each one. close, and secure with a toothpick so that the cheese does not escape while in the oven. place the stuffed chicken into the baking dish. season with fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
• bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

ultimate all in one chicken dinner

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 2 tablespoons margarine
• 1 medium onion, sliced
• 1 green bell pepper, seeded and cut into strips
• 2 stalks celery, diced
• 3/4 cup sliced fresh mushrooms
• 4 skinless, boneless chicken breast halves
• 4 medium potatoes, peeled and diced
• 2 (14 ounce) cans cut green beans, drained
• 1 (14 ounce) can chicken broth
• 1 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 bay leaf

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• heat the oil in a skillet over medium heat. melt the margarine in the skillet. stir in the onion, bell pepper, celery, and mushrooms, and cook until tender. set vegetables aside, and cook the chicken breasts in the skillet 10 minutes on each side, until juices run clear.
• return the cooked vegetables to the skillet. mix in the potatoes and green beans. pour in the chicken broth. season with salt, thyme, cayenne pepper, and bay leaf. cover, reduce heat to low, and simmer 30 minutes, stirring occasionally, until potatoes are tender and most of the liquid has been reduced. remove the bay leaf before serving.

amazing hawaiian chicken chili

Ingredients

• Servings: 12
• 2 pounds skinless, boneless chicken breast halves
• 1 cup barbeque sauce
• 2 tablespoons butter, divided
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large roasted red pepper, chopped
• 1 (6 ounce) can tomato paste
• 3 tablespoons chili powder
• 1 tablespoon ancho chile powder
• 1 tablespoon ground cumin
• 1 teaspoon ground ginger
• 1 tablespoon vanilla extract
• 1/2 teaspoon white sugar
• 1 (20 ounce) can pineapple chunks
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can black beans, drained
• 1 (28 ounce) can chopped tomatoes, drained
• 1 (24 ounce) jar chipotle salsa
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 15 mins


• place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
• melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. cook the chicken until it is browned and almost cooked through, about 5 minutes per side. remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.
• heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. cook, stirring, until blended, about 2 minutes. transfer the mixture to the slow cooker.
• drain the canned pineapple and reserve the fruit. stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to high. allow the chili to cook on high until it begins to bubble, about 20 minutes. turn the slow cooker to low and cook for 1 additional hour.
• stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. salt and pepper the chili to taste and serve piping hot.

jack's old-fashioned beef and vegetable soup

Ingredients

• Servings: 10
• 2 tablespoons butter
• 1 onion, coarsely chopped
• 4 stalks celery, chopped
• 1/3 pound lean round steak, cut into 1/2-inch cubes
• 1 quart beef stock
• 1 quart water
• 1 bay leaf
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried oregano
• 2 pounds beef soup bones
• 1 large potato, peeled and cut into large chunks
• 1 large carrot, peeled and cut into large chunks
• 1 small green bell pepper, chopped
• 1/4 cup dry black beans
• 1/4 cup dried split peas
• 1/4 cup white rice
• 1/4 cup elbow macaroni
• 1 cup crushed tomatoes in puree
• 1/4 cup chopped cabbage
• 1 cup red
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 4 hrs 15 mins

Ready Time: 4 hrs 40 mins


• melt the butter in a large stockpot over medium heat; cook the onion, celery, and steak in the melted butter until the onions caramelize, 7 to 10 minutes. add the beef stock, water, bay leaf, marjoram, oregano, and soup bones; lower the heat to medium-low and simmer 3 hours, skimming froth off the top of the soup as it develops.
• add the potato, carrot, bell pepper, black beans, split peas, rice, macaroni, tomatoes in puree, cabbage, and red to the stockpot. simmer 1 hour more. remove the soup bones, scraping any meat from them back into the pot. season with salt and pepper to serve.

rick's spicy beans and ham

Ingredients

• Servings: 12
• 1 (16 ounce) package dried white navy beans
• 1 (16 ounce) package 12-bean soup mix
• 2 tablespoons butter, or to taste
• 2 large onions, chopped
• 4 carrots, chopped
• 4 stalks celery, chopped
• 4 smoked ham hocks, or more to taste
• 1 (28 ounce) can diced tomatoes
• 1 (12 fluid ounce) can or bottle
• 2 (6 ounce) cans chopped green chiles
• 2 tablespoons chicken soup base
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper, or to taste
• water to cover

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 15 mins

Ready Time: 6 hrs 35 mins


• rinse navy beans and 12-bean mix thoroughly and set aside.
• melt butter in a large stockpot over medium-high heat; saute onions, carrots, and celery until onions are clear and soft, 15 to 20 minutes.
• mix bean mixture, ham hocks, tomatoes, , green chiles, chicken soup base, chili powder, cumin, and cayenne pepper into onion mixture; add enough water to fill the pot. bring liquid to a boil, reduce heat to low, and simmer, stirring occasionally, until beans are soft, 6 to 8 hours.

Mom's Ham And Bean Soup

Ingredients

• Servings: 2
• 1 1/2 cups dried great northern beans
• 4 meaty ham hocks
• 5 cups water
• 1 1/2 cups sliced celery
• 1 cup chopped onion
• 1 large carrot, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme, or more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 10 hrs 20 mins


• place great northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. drain water and transfer beans to a large stockpot.
• mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
• remove ham hocks from soup. cut meat from bones, discarding fat and bones. return meat to the pot. continue cooking until beans reach desired softness.

snappy green beans

Ingredients

• Servings: 4
• 6 slices bacon
• 1 cup chopped onions
• 3 tablespoons distilled white vinegar
• 1 (15 ounce) can cut green beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• saute onions in bacon grease; add vinegar, and saute until onions are tender. add green beans and cook until heated through. crumble the bacon on top.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

baked meaty beans

Ingredients

• Servings: 20
• 1 pound thick cut bacon
• 1 pound lean ground beef
• 1/2 pound sage lamb sausage
• 1 clove garlic, crushed
• 1 large onion, cut into 1/2-inch pieces
• 1 cup dark brown sugar
• 1 cup real maple syrup
• 1 cup ketchup
• 1/4 cup prepared yellow mustard
• 1/2 cup chipotle sauce
• 1 (16 ounce) can baked beans
• 1 (16 ounce) can kidney beans
• 1 (16 ounce) can black beans
• 1 (16 ounce) can pinto beans
• 1 (16 ounce) can great northern beans
• 1 (16 ounce) can cannellini beans
• 1 tablespoon chili powder
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 50 mins


• place bacon in a dutch oven over medium-high heat and cook until evenly brown. drain, crumble and set aside.
• place beef, sausage and garlic in dutch oven and cook over medium-high heat until well done. drain grease. mix in onion and cook until tender. stir in brown sugar, syrup, ketchup, mustard and chipotle sauce. reduce heat to medium-low. bring to a boil and cook 20 minutes, stirring often.
• mix bacon, baked beans, kidney beans, black beans, pinto beans, great northern beans and cannellini beans into dutch oven. continue cooking 20 minutes.
• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil. season beans with chili powder and salt.
• place dutch oven on prepared baking sheet on lowest rack of preheated oven. bake 30 minutes. let stand 10 minutes before serving.

slow cooker ropa vieja

Ingredients

• Servings: 6
• 1 tablespoon avocado oil
• 2 pounds beef sirloin tip roast
• 1 (28 ounce) can fire-roasted diced tomatoes, drained
• 1 cup beef broth
• 2 onions, sliced
• 3 bell peppers, seeded and sliced into strips
• 1 (6 ounce) can tomato paste
• 2 tablespoons minced garlic
• 1 tablespoon olive oil
• 1 tablespoon red vinegar
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 10 hrs 15 mins

Ready Time: 10 hrs 30 mins


• heat avocado oil in a large skillet over medium-high heat; cook beef roast in the hot oil until browned, about 4 minutes per side. transfer roast to a slow cooker. pour tomatoes and beef broth over roast; add onions and bell peppers.
• mix tomato paste, garlic, olive oil, vinegar, cumin, and salt together in a bowl; pour over onions and bell peppers.
• cook on high for 1 hour. decrease heat to low and cook until beef is tender enough to shred, about 8 hours.
• remove beef from slow cooker and shred on a work surface using 2 forks. return shredded beef to slow cooker; add cilantro and stir.
• cook on low for 1 hour more.

emerald green risotto

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, diced
• 1 clove garlic, crushed
• 1 cup arborio rice
• 1 stalk celery, diced
• 1/3 cup dry white
• 4 cups boiling chicken stock
• 1 cup broccoli florets
• 3/4 cup sugar snap peas, halved
• 1 cup thinly sliced zucchini
• 1 cup fresh green beans, cut into 1 inch pieces
• 1/3 cup crumbled reduced-fat feta cheese
• 2 tablespoons chopped fresh parsley (optional)

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr


• heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. reduce the heat to medium and stir in the celery and white .
• cook and stir until the has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. repeat this process twice more, stirring constantly. stirring in the broth should take 15 to 20 minutes in all. add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. stir in the feta cheese and parsley before serving.

dakota's texas style chili

Ingredients

• Servings: 8
• 4 slices bacon, chopped
• 2 onions, chopped
• 8 cloves garlic, chopped
• 2 teaspoons dried oregano
• 1 teaspoon cayenne pepper
• 3 tablespoons paprika
• 1/3 cup chili powder
• 1 tablespoon cumin
• 4 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
• 4 3/4 cups water
• 1 (12 fluid ounce) can
• 4 canned chipotle peppers in adobo sauce, seeded and minced
• 2 tablespoons cornmeal

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• in a heavy pot or dutch oven, cook bacon over medium heat until crispy, stirring occasionally. drain off excess grease, leaving enough to coat the bottom of the pan. add onions and garlic; cook and stir until the onions are tender. season with oregano, cayenne pepper, paprika, chili powder and cumin. cook and stir for about 30 seconds to toast the spices.
• stir in the beef, water, , chipotle peppers, and cornmeal; bring to a boil. reduce heat to low and simmer, uncovered, until beef is tender, 2 1/2 to 3 hours.

Mexican Quesadilla Casserole

Ingredients

• Servings: 8
• cooking spray
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes with lime juice and cilantro (such as ro*tel®)
• 1 (8.75 ounce) can whole kernel sweet corn, drained
• 1 (4.5 ounce) can chopped green chiles, drained
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 6 flour tortillas
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). prepare a 13x9-inch baking dish with cooking spray.
• heat a large skillet over medium-high heat. cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.
• stir tomato sauce, black beans, diced tomatoes with lime juice and cilantro, corn, and chopped green chiles into the ground beef mixture; season with chili powder, cumin, garlic, oregano, and red pepper flakes. reduce heat to low and cook mixture at a simmer for 5 minutes.
• spread about 1/2 cup beef mixture into the bottom of the prepared baking dish; top with 3 tortillas, overlapping as needed. spread another 1/2 cup beef mixture over the tortillas. sprinkle 1 cup cheddar cheese over beef. finish with layers of remaining tortillas, beef mixture, and cheddar cheese, respectively.
• bake in preheated oven until heated throughout and the cheese is melted, about 15 minutes. cool 5 minutes before serving.

Southwest Roll-ups

Ingredients

• Servings: 4
• 2 cups water
• 1 cup quinoa
• 1 (16 ounce) can black beans, rinsed and drained
• 1 red bell pepper, chopped
• 1/2 cup fresh spinach leaves
• 2 tablespoons barbeque sauce
• 1 tablespoon chopped garlic
• 1 pinch ground cumin, or more to taste
• 1 pinch cayenne pepper, or more to taste
• 1/4 cup shredded cheddar cheese
• 3 (12 inch) flour tortillas, warmed

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring water and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• while quinoa cooks, mix black beans, red bell pepper, spinach, barbeque sauce, garlic, cumin, and cayenne pepper together in a saucepan over medium heat; add cheddar cheese. cook the bean mixture, stirring occasionally, until the cheese is completely melted, 5 to 10 minutes.
• stir cooked quinoa into the bean mixture; spoon filling in a line across the middle of a tortilla. fold opposing edges of the tortilla to overlap the filling. roll 1 of the opposing edges around the filling like a burrito.

Bean And Honey Burrito Casserole

Ingredients

• Servings: 8
• 1 1/2 cups cooked yellow rice
• 1 serving cooking spray
• 8 (8 inch) flour tortillas
• 1/4 cup prepared yellow mustard
• 1/4 cup sour cream
• 1/3 cup honey
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup corn kernels
• 2 cups shredded cooked chicken
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1 1/2 teaspoons ground cumin
• 1 tablespoon honey

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• prepare yellow rice as directed on package; reserve 1 1/2 cups. refrigerate any remaining rice for another use.
• preheat oven to 375 degrees f (190 degrees c). spray a 9x13 inch baking dish with cooking spray.
• line bottom of baking dish with 4 tortillas. to make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl. scoop out 1/2 cup of the bean mixture and reserve for topping.
• stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. mix well. pour mixture into the baking dish. top with 4 tortillas; sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, and the reserved 1/2 cup bean mixture.
• bake in preheated oven until hot and bubbly, 30 to 45 minutes. cover with aluminum foil if top browns excessively. remove from oven, drizzle with the remaining 2 tablespoons of honey.

slow cooker turkey chili with kidney beans

Ingredients

• Servings: 10
• 1 1/4 pounds ground turkey
• 2 onions, chopped
• 2 anaheim chile peppers, chopped
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 1 (16 ounce) can mexican-style hot tomato sauce
• 1/4 cup chili powder
• 1/4 cup cornmeal
• 2 tablespoons minced garlic
• 1 tablespoon dried onion flakes
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon white sugar
• 1 teaspoon dried parsley
• 1 teaspoon dried mexican oregano
• 1 teaspoon beef base
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground coriander
• 1/2 cup water, or as desired

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs 5 mins

Ready Time: 4 hrs 25 mins


• heat a large skillet over medium-high heat. cook and stir turkey, onions, and anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.
• mix kidney beans, mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. add enough water to reach desired consistency.
• cook on high for 4 hours (or on low for 8 to 10 hours).

quinoa veggie burgers

Ingredients

• Servings: 8
• veggie burgers:
• 3/4 cup water
• 1/2 cup quinoa
• 1 carrot
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 6 small green onions, chopped
• 1/4 cup whole wheat bread crumbs
• 1 egg, slightly beaten
• 1 clove garlic, minced
• 1 teaspoon ground cumin, or to taste
• 1/4 cup peas
• 1/4 cup corn kernels
• 2 tablespoons olive oil
• tahini sauce:
• 1/2 cup plain yogurt
• 3 tablespoons tahini
• 1 lemon, juiced
• 1 tablespoon chopped fresh cilantro, or to taste
• 1 teaspoon hot curry powder

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 45 mins


• bring water and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• process carrot in food processor until roughly chopped; add quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin. pulse quinoa mixture until just mixed; transfer to a bowl.
• stir peas and corn into the quinoa mixture; refrigerate until mixture comes together, about 15 minutes. form quinoa mixture into patties.
• heat olive oil in a skillet over medium heat; fry patties until golden brown, 4 to 5 minutes per side.
• stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. serve burgers with tahini sauce.

cuban picadillo

Ingredients

• Servings: 8
• 3 pounds ground beef
• 1/2 onion, chopped
• 2 tablespoons garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cups raisins
• 2 (8 ounce) jars green olives, drained and chopped
• 2 (6 ounce) cans tomato paste
• 1/2 cup water
• 1/2 bunch cilantro

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• brown the ground beef in a dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro. bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking.

simple scandinavian turkey chili

Ingredients

• Servings: 4
• 1 1/4 pounds ground turkey, (93% lean)
• 1 large onion, chopped
• 3 stalks celery, chopped
• 1 (16 ounce) can chili beans in mild sauce (such as bush's best®)
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 bay leaf

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• heat a large pot over medium-high heat. cook and stir turkey, celery, and onion in the hot skillet until turkey is browned and crumbly, about 7 minutes; drain and discard grease.
• stir chili beans, tomato sauce, diced tomatoes, chili powder, cayenne pepper, and bay leaf with the turkey mixture; bring to a simmer, cover pot with a lid, reduce heat to medium-low, and cook for 1 hour.

luscious lima bean soup ii

Ingredients

• Servings: 8
• 3 slices bacon
• 4 cups frozen lima beans
• 1 (15 ounce) can butter beans, undrained
• 2 potatoes, diced
• 2 stalks celery, chopped
• 2 small onions, chopped
• 3 carrots, sliced
• 1/4 cup butter
• 1/2 tablespoon dried marjoram
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 (14 ounce) cans chicken broth

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• cook the bacon in a skillet over medium heat until evenly brown and crisp. drain and crumble.
• in a slow cooker, mix the cooked bacon, lima beans, butter beans and liquid, potatoes, celery, onions, carrots, and butter. season with marjoram, salt, and pepper. pour in the chicken broth.
• cover slow cooker, and cook soup 7 hours on low.