saraskitchen: (soup and sandwich)
2 cans kidney beans / 1 can kidney beans+1 can black, white or pinto beans
1 can corn / 1 package microwaved frozen corn
1 can crushed tomatoes
1/2 bell pepper, chopped
1/2 onion, chopped
Worcestershire sauce, pepper, chili powder and cumin to taste
1/2 cup minute rice


Add beans, tomatoes, onion and pepper to slow cooker.

If using frozen corn, microwave it before adding to the rest of the vegetables. If not, add the can along with everything else.

Add spices according to your taste. Cook on low for at least 6 hours or high for 4.

Add the rice 5 minutes before serving.
saraskitchen: (pork roast)
Some of my favorite summer slow-cooker recipes. Plus, one for baked beans that'll take more time than the ready-canned but are slightly healthier.

1 can of kidney beans
1/4 cup ketchup (I use the organic kind)
1 tablespoon brown sugar
1 small onion or 1/2 large onion, chopped
Several dashes of Worcestershire sauce


Toss everything into the slow cooker (don't drain the beans) and mix. Cook on high for about an hour before switching to low, stirring every so often. In my experience they're even better than the canned brands.

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Sara's Kitchen

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