2 T Paprika
2 tsp Ground Cumin
1 tsp Finely Grated Ginger
1 tsp Coarse Sea Salt
1 Approx. 3lb Pork Shoulder Roast
1 Med. Butternut Squash, cubed
1 15oz can Chickpeas, drained and rinsed
1 pint water
1 28oz can Diced Tomatoes
1 Cinnamon Stick
1 tsp Black Peppercorns
Combine Paprika, ginger, cumin, and sea salt in a small dish.
Rub pork shoulder roast with spice mixture, coating well and using about half.
Add squash, chickpeas, tomatoes (with their juice), and water to bottom of slow cooker, leaving a small well in the center for the roast.
Place roast on top, sprinkle with peppercorns, and add the cinnamon stick.
Cook on med-high for 4 hours or until pork roast falls apart easily.
Remove roast to a plate or cutting board, shred meat using two forks, and add back to crock pot. Stirring to combine all ingredients well.
Add remaining spice mixture to taste. Retain bone and excess fat to make pork stock if desired, discard cinnamon stick.
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.
3 15-oz cans great northern, pinto, or cannellini beans, drained
2 1/2 c. chopped, cooked chicken
1 c. chopped onion
1 1/2 c. chopped red, green, and/or yellow pepper
2 jalapeno chili peppers, stemmed and chopped
2 cloves garlic, minced
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
3 1/2 c. chicken broth
Shredded Monterrey Jack cheese (optional)
Broken tortilla chips (optional)
In a Crock Pot combine the drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt, and oregano. Stir in chicken broth. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle soup into bowls. Top each serving with some cheese and tortilla chips, if desired. Makes 8 servings.
1/3 cup lentils
1 medium onion, chopped
2 small carrots, chopped
1 stalk celery, chopped
2 1/2 tablespoons oil
1/2 pound tomatoes
1 teaspoon grated fresh ginger
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon pepper
6 cups beef stock
1 pound ground lamb
1/3 cup chicken stock
4 tablespoons plain flour
1 teaspoon salt
1 clove garlic, minced
1 1/2 tablespoons chopped parsley
Put lentils in a saucepan with enough water to cover. Bring to a boil and boil for three minutes. Remove from heat and allow to stand for one hour. Return to the heat and simmer for one hour. Add a little more water if necessary. Drain. Saute the onion, carrots and celery in the oil until the onion is transparent. Put into the crockery pot. Add the lentils, tomatoes, ginger, salt, cumin, pepper and beef stock. Cover and cook on the low setting for four hours. Mix together the ground lamb, chicken stock, flour, salt, garlic and parsley. Form into small balls and drop into the soup. Cook for another 45 minutes.