1 (1-pound) package Black Beans
6 cups water
3 tablespoons butter or oil
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
3 ribs celery, diced
1 large onion, diced
5 cloves garlic, minced
2 tablespoons cumin
2 tablespoons dried oregano
2 teaspoons chili powder
2 teaspoons salt or seasoned salt to taste
3 tablespoons vinegar
Rinse and sort beans.
Put six cups of water in large pot, cover, and bring to a boil. While water is heating, start step three.
Add butter or oil to a heavy pot over medium-high heat. Add peppers, celery, and onions. Cook until onions are translucent, about 5-7 minutes. Add garlic, cumin, oregano, chili powder, and salt, reduce the heat to medium, and cook for another 3-4 minutes, stirring frequently.
Add beans and boiling water to vegetable and seasoning mixture. Reduce the heat to low, cover, and simmer for 1 1/2 – 2 hours, or until beans reach desired tenderness.
Add vinegar, stir, taste for seasoning, and adjust to your liking.
1 (2½–3 lb) rack of pork ribs, halved
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
1 cup honey
½ cup soy sauce
10 cloves garlic, minced
Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.
Add honey, soy sauce, and garlic to a large slow cooker.
Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.
Cover and cook on high for 4 hours, or low for 7 – 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
Remove the ribs and transfer to cutting board.
Cut between the bones to separate into individual ribs.
Serve with additional sauce from the slow cooker, as needed.
3 (11 oz) cans of corn with red and green peppers, drained
10 oz. can of RO*TEL Orginal diced tomatoes and green chilies, drained
8 oz. package of cream cheese, softened and diced
½ cup Mexican shredded cheese
¼ cup diced green onions
½ tsp. minced garlic
½ tsp. chili powder
In a slow cooker, mix together the corn, RO*TEL, cream cheese, shredded cheese, green onions, garlic and
Cook on high for an hour or on low for a few hours
1 pound pecan halves
4 Tbs butter, melted
1 Tbs chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Combine all ingredients in Crock Pot. Cover and cook on high for 15 minutes. Turn on low, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely.
(Pack into glass jars and decorate with bows for holiday gifts)