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.
1 can frozen orange juice concentrate, 6 oz
1/2 cup orange juice
1 tablespoon grated orange peel
1 medium onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cloves
1 1/4 teaspoons ground coriander
1/4 teaspoon cumin
3 1/2 pounds bottom round or chuck roast
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons cornstarch
1/4 cup water
1/2 cup Madeira wine
2 oranges, sliced
In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin. Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator. Remove meat from marinade; reserve liquid.
Heat oil and butter in a large skillet on high; brown meat on all sides. Transfer meat to the slow cooker/Crock Pot and pour reserved marinade on top. Cover and cook on low for 9 to 11 hours, or until meat is tender. Remove to a warm platter and prepare sauce.
Turn slow cooker/Crock Pot to high. Combine cornstarch and water; stir into the sauce mix. Add Madeira and orange slices and continue cooking for 15 minutes. Taste and adjust seasonings. Pour sauce over meat.