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.
4 lamb shanks – 3/4 to 1 lb. each
salt and pepper
1 large onion, thinly sliced
1 medium green pepper, seeded and cut in strips
1 cup tomato sauce
1 clove garlic, minced
1/3 cup dry white wine or chicken broth
1/2 teaspoon salt
1/2 teaspoon oregano leaves
1/4 teaspoon sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon dry rosemary
1 teaspoon grated lemon peel
1 tablespoon chopped parsley
crumbled feta cheese (optional)
Sprinkle lamb shanks lightly with salt and pepper, coat lightly with flour, and arrange in crockpot. Scatter onion and green pepper over the top. In a medium size bowl, combine tomato sauce, garlic, wine, salt, oregano, sugar, cinnamon, and rosemary; pour over meat. Cook on low for 8 hours. To serve, remove lamb to platter and keep warm. Remove excess fat from juices. Pour juices over lamb or if you prefer, thicken sauce and pour over lamb. Garnish with lemon peel and parsley and sprinkle with feta, if desired.