Crockpot Beans #1
 

                     *  Exported from  MasterCook  *

                        Arizona Chuck Wagon Beans

Recipe By     : NAWK/Internet
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables & Side Dishes         Soups & Stews
                Beans                            Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried navy or pinto beans
   6      cups          water
     1/4  pound         salt pork -- diced
   1      large         onion -- chopped
   1      clove         garlic -- minced
   1      large         green bell pepper -- chopped
   1 1/2  pounds        chuck steak -- cubed
   1 1/2  teaspoons     salt -- or to taste
     1/2  teaspoon      oregano -- crumbled
     1/4  teaspoon      red pepper
     1/4  teaspoon      ground cumin
   8      ounces        tomato sauce

Pick over beans and rinse well.  Combine beans and water in a large kettle.  Bring to boiling; cover; cook 2 minutes.  Remove from heat and let stand 1 hour then pour into slow cooker.  Brown salt pork in a large skillet; remove with a slotted spoon to  cooker; saute onion, garlic and green pepper in pan drippings; remove with  slotted spoon to cooker.  Brown beef, a few pieces at a time in pan  drippings; remove to cooker with slotted spoon; stir in salt, oregano, red  pepper, cumin and tomato sauce.  Add more water, if necessary to bring liquid level above beans.  Cook on low for 10 hours or on high for 6 hours, or until beans are tender.
 
 
 
 

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                     *  Exported from  MasterCook  *

                            Austin Baked Beans

Recipe By     : USA Cookbook by Sheila Lukins
Serving Size  : 8    Preparation Time :0:20
Categories    : Vegetables & Side Dishes         Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         navy beans or small white beans
   1      6 ounce       sla  bacon -- cut into 1/2" cubes
   1      large         onion -- peeled and chopped
   1      medium        green bell pepper stemmed, seeded and -- cut into 1/4" cubes
   1      medium        red bell pepper stemmed, seeded and -- cut into 1/4" cubes
   1      28 oz can     tomatoes, juices reserved -- coarsely chopped
     1/2  pound         honey-baked ham -- cut into 1/4" cubes
   1                    smoked pork chop* -- cut into 1/4" cubes
   1      cup           ketchup
     3/4  cup           firmly packed brown sugar
     1/4  cup           honey
     1/4  cup           dark molasses
   1      tablespoon    Worcestershire sauce
   1      teaspoon      dry mustard
   2                    Granny Smith apples, peeled, cored and -- cut into 1" cubes
                        salt -- to taste

*or, increase honey baked ham to 1 pound.

Place beans in a large, heavy pot, add water to cover by 2 inches and soak overnight.  Or, quick-soak by bringing them to a boil over medium-high heat, cover and let stand for 1 hour.  Drain and rinse several times.
Place soaked or quick-soaked beans back in the pot and add water to cover by 2 inches.  Bring to a boil until just tender but not mushy, about 45 minutes.  While cooking, skim off any foam that rises to the top.  Drain and set aside.
Preheat oven to 350°F. Place bacon in a heavy oven-proof pot.  Cook over low heat until fat is just rendered, about 5 to 6 minutes (do not brown).  Remove bacon bits with a slotted spoon and set aside.  Add onion to the pot and cook until wilted, 10 minutes.  Add peppers and cook, stirring, 5 minutes more.  Add beans, reserved bacon and the chopped tomatoes.  Then add the remaining ingredients except the reserved tomato juice, apples and salt.  Fold together and cover; bake for 2 hours. Add the apples and 1/2 cup of the reserved tomato juice and bake, uncovered, until thick and fragrant, about 2 hours.  Season with salt and serve hot and bubbly.
 
 
 
 

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NOTES : Reprinted in the Sacramento Bee 7/2/97.  This appears to be a good candidate for cooking in a crockpot.
 

                     *  Exported from  MasterCook  *

                           Baked Bean Cassoulet

Recipe By     : NAWK/Internet
Serving Size  : 7    Preparation Time :13:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried red or kidney beans
   6      cups          water
   1      medium        onion -- chopped
     1/4  cup           molasses
   1      15 oz can     tomato sauce
   1      teaspoon      salt
     1/4  teaspoon      dry mustard
     1/8  teaspoon      pepper
   1      tablespoon    Worcestershire sauce
   1      12 oz pkg     smoked sausage links -- cut into 1" slices

In slow-cooking pot, soak beans in water overnight.  Cover and cook on high for 2 to 3 hours or until tender.  Drain, saving liquid.  Combine 1 cup of liquid with onion, molasses, tomato sauce, salt, mustard, pepper, and  Worcestershire sauce.  Mix with drained beans in slow-cooking pot. Cover and  cook on low for 10 to 12 hours.  Add sausage the last hour of cooking.
 
 
 
 

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                     *  Exported from  MasterCook  *

                               Baked Beans

Recipe By     : Taste of Home
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         cooked brown beans -- drained, rinsed
     3/4  cup           catsup
   2      Tablespoons   prepared mustard
   1      small         chopped onion
   2      Tablespoons   chopped green chilies
     1/4  cup           light molasses

Combine all ingredients in bean pot or 1 3/4 quart casserole.  Bake at 350,
covered, for 1 hour.  (Can prepare in microwave on HIGH for 20 minutes.)
 Yield 4-6 servings.
 
 
 
 

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                     *  Exported from  MasterCook  *

                         Baked Beans For Crockpot

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           (16 oz) pork and beans with sauce
     1/3  cup           brown sugar
   1      teaspoon      prepared mustard
   1      teaspoon      dry minced ionion
   2      slices        bacon -- fried crisp and
                        -- crumbled
     1/4  cup           ketchup

Pour beans into crock. Add remining ingredients and stir to blend. Cover and cook 4-8 hours.
busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                       Baked Beans For The Crockpot

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried small white beans -- rinsed
   4 1/2  cups          water
     1/3  cup           molasses
     1/4  cup           brown sugar
   1                    onion -- chopped
     1/4  pound         salt pork -- cut into 1" cubes
   1      tablespoon    dijon mustard
     1/2  teaspoon      salt

In crock pot, combine all ingredients. Cover and cook on low 13 to 14 hrs. , stirring occasionally, if possible. 6 to 8 servings.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                        Baked Beans In A Crock Pot

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         yellow eye beans
   2      tablespoons   sugar
   1      tablespoon    salt
     1/4  teaspoon      ginger
     1/4  teaspoon      dry mustard
   1      teaspoon      thyme
     1/4  cup           molasses
   1      small         onion
   2      tablespoons   margarine

Pick over 1 pound beans. Cover with cold water and soak overnight. In a. m. bring to boil. Simmer until the husks curl when you blow on them. Rinse with hot water. Put 1/2 the beans into pot. Cut 1/2 onion over them and dots of 1 tablespoon oleo. Repeat with second half. In a measuring cup put dry ingredients and mix. Add molasses to 1/2 cup mark. Add hot water to top and mix. Pour over beans. Add more hot water to rinse out cup and barely cover beans. Cook all day in crock pot. Remove cover the last hour to cook down or cool and reheat. Can double recipe for 4 quart crock and freeze left overs.
busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                           Barbecued Bean Soup

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Great Northern beans, soaked
   2      ts            Salt
   1      md            Onion, chopped
     1/8  t             Ground pepper
   2      lb            Beef short ribs
   6      c             Water
     3/4  c             Barbecue sauce

  Place alI ingredients in CROCK-POT except barbecue sauce Cover and cook on
  Low 10 to 16 hours. Before serving, remove short ribs and cut meat from
  bones. Return meat to CROCK-POT. Stir in barbecue sauce before serving From
  Rival Crock-Pot cookbook, date unknown
 
 
 
 
 
 

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                     *  Exported from  MasterCook  *

                          Barbecued Beef & Beans

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        beef stew meat -- cut into 1" cubes
                        salt and pepper
   1      cup           smoke-flavored barbecue sauce
   1      cup           beef bouillon
   1      pound         cans dry lima beans -- drained

Sprinkle beef with salt and pepper. Place in slow-cooking pot with barbecue sauce and bouillon. Cover and cook on low for 4 to 6 hours. Add drained beans and cook on high 15 to 20 minutes. -

busted by sooz

Posted to RecipeLu  by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997.
 
 
 
 

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                     *  Exported from  MasterCook  *

                           BASIC CROCKPOT BEANS

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Onions, chopped
   2                    3 cloves garlic
   1       lb           Dried beans, soaked 4 hours
                        Or over night
   1                    2 bay leaves
                        Water to cover.

  Put in crockpot and cook about 4-6 hours on high or
  overnight on low. Beans should be soft (small white
  beans take longest, pinto beans shorter)
 
  Add spices, veggies, etc. (see below) cook about
  another hour.
 
  Spices:, veggies, etc:
 
  1) 1 tsp dried cumin, 1 tsp paprika, 1/4 tsp cayenne
  pepper, 1-2 Tbsp. soy sauce,   a few chili peppers,
  chopped, chopped green pepper, can chopped tomotoes,
  some frozen corn. (Good with black beans) 1/2 tsp
  liquid smoke tastes good added.
 
  2) 1 tsp cumin, 1 can chopped green chilis, chopped
  green pepper, 1 Tbsp soy sauce (good with white beans).
 
  3) 1-2 Tbsp soy sauce, 1/4 cup molasses, 1/4 tsp
  cayenne, 1/2 tsp dried mustard, (good with pinto or
  black eyed peas)
 
  Garbanzo beans I usually use as a substiute in chicken
  recipes, so I'll freeze them with just the onions and
  garlic.  Frozen black eyed peas are also a good staple
  to have on hand (for some reason that's the only
  legume that comes frozen except for lima beans which I
  don't like).
 
  From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran).
  Fatfree Digest [Volume 9 Issue 18] July 9, 1994.
  Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
  using MMCONV
 
 

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                     *  Exported from  MasterCook  *

                           Basil and Bean Soup

Recipe By     : NAWK/Internet
Serving Size  : 6    Preparation Time :14:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         dried white kidney beans -- OR
                        great northern beans
   1      pound         lean stewing meat -- cut in 1" cubes
   2      small         zucchini  (unpeeled) -- diced
   2      medium        turnips -- peeled and diced
   1      large         potato -- peeled and diced
   2      stalks        celery -- sliced
   2      medium        onions -- chopped
   1      28 oz can     whole tomatoes
   2      teaspoons     leaf basil
     1/8  teaspoon      crushed red pepper
   1      tablespoon    salt -- or to taste
   2      tablespoons   olive oil

Completely soften beans.  Combine all ingredients in crock pot; add water to cover and mix well.  Cover and cook on high setting for 3 hours,  Then turn to low setting for 8 to 14 hours  (or cook entire time on high setting for 5 to 7 hours).
 
 
 
 

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                     *  Exported from  MasterCook  *

                       Bean, Barley & Sausage Soup

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----IOWA REC NEWS, MAY 1992-----

  1 lb Kidney beans, dry 1 pk Smoked Polish sausage,sliced 7 c Water 1 c
  Barley 2 Garlic cloves; peeled 3 Bay leaves
 
  Put rinsed beans in large saucepan. Add water, cover and let stand
  overnight.
 
  Drain off water the next day. Put beans, barley and remaining ingredients
  into crockpot.  Stir.  Cover and cook on high for 4 hours. Remove bay
  leaves.  Salt to taste when serving.
 
  Sylvia's comments:  I nuked the beans to fast-soak them, and it worked
  great.  Even the kids liked this one!  I used a fine-ground wurst instead
  of Polish sausage and cut it into bite-sized pieces before cooking. I also
  added some powdered beef stock to the water for cooking. Then I packed the
  soup into empty jars to take to work.  It reheats great! Also worked well
  for a quick supper for the kids. Definitely a keeper. I might add some
  chopped browned onions next time, though.
 
  Posted on Koinonia C.C.S. 06-14-92 by LEAPING LOTHARIOUS
 
  MM by Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com,
  http://ourworld.compuserve.com/homepages/SylviaRN, moderator of GT Cookbook
  and FringeNet Lowfat & Luscious echoes Submitted By
  SYLVIA.STEIGER@LUNATIC.COM (SYLVIA STEIGER)  On   WED, 3 JAN 96 191500
  ~0600
 
 
 
 
 
 

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                     *  Exported from  MasterCook  *

                        Bean-Sausage Casserole C/P

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cans          kidney beans -- 1 lb ea. drain
  10                    bacon strips -- diced
   3      pounds        kielbasa -- sliced
   1 1/2  cups          onions -- chopped
   3                    chicken bou'ln cubes -- crush
     1/4  teaspoon      pepper
   2      cups          dry red wine
                        parsley -- chopped

Fry bacon bits until crisp; discard fat. Combine all ingredients, except parsley, in removable liner. Place liner in base. Cover and cook on low 8-10 hours, high 5 hours or auto 6 hours. Garnish with parsley.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                             Beans And Barley

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion -- chopped
   1                    carrot -- chopped
   1      cup           navy beans -- soaked
     1/2  teaspoon      prepared mustard
     1/2  cup           split peas -- dried
     1/4  cup           pearl barley
     1/2  cup           mushrooms -- chopped
   1      cup           pinto beans -- uncooked
   4      cups          vegetable broth
   3      tablespoons   parsley -- minced
     1/4  cup           lentils -- dried
                        tabasco sauce -- to taste

Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1 tablespoon of vegetable broth until tender. Add drained beans, vegetable bouillon, mustard and parsely, bring to boil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils and barley. Cover and simmer another hour until all beans are tender.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                          Beans And Grains <R T>

Recipe By     : Reggie Dwork  reggie@reggie.com
Serving Size  : 10   Preparation Time :10:00
Categories    : Low Fat                          Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      c             navy beans
   1      c             millet
   1      c             bulgur
                        water -- to cover
     1/2  tsp           rosemary -- to taste
     1/2  tsp           oregano -- to taste
     1/2  tsp           thyme -- to taste
   1      tbsp          garlic powder -- to taste
   2                    bay leaves
   1 1/2  c             barley

Cook navy beans, barley and spices in crockpot till almost done.  Add millet and bulgar.  Cook about 2 more hrs. Serve.

NOTES : Can vary the beans, grains and spices to your preference. Can add more water to make this into more of a soup. Cal  428.8        Fat  2 g        Carbs  82.4 g        Protein 23.9 g        Sodium  18 mg        Dietary Fiber  27.8 g CFF  4%

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                             Beans With Tuna

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Fish & Seafood                   Beans
                Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  Cup           olive oil
   1      Clove         garlic -- crushed
   1      Pound         small white beans -- soaked overnight
                        -- and drained
   2      Cups          chopped tomatoes
   2      6 1/2 oz Can  white tuna in water -- drained and chunked
   2      Sprigs        basil -- finely chopped
                        salt and pepper -- to taste

Saute garlic in oil until brown; discard garlic. Combine oil with beans and 1 1/2 quarts water in crock pot. Cover and cook on high 2 hours. Turn heat to low, cover and cook 8 hours. Add remaining ingredients, cover and cook on high for 30 minutes.
busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                        Beef With Black-Eyed Peas

Recipe By     : "365 Easy One Dish Meals"
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Beans
                Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           condensed bean with bacon soup
   1                    {4 oz.} can diced green chiles
     1/2  cup           water
   1      teaspoon      garlic powder
   1      teaspoon      paprika
   1                    {9 oz.} pkg. frozen black-eyed peas -- slightly thawed
   2                    peeled and sliced carrots
   1                    sliced onion
   1 1/2  pounds        boneless beef chuck roast -- trimmed of fat
                        Salt and pepper to taste

In a crockpot, combine soup, green chiles, water, garlic powder, paprika, black-eyed peas, carrots, and onion. Mix to blend well. Place roast down into mixture, covering top with some of it. Cover and cook on LOW setting for 10 hours. Stir in salt and pepper to taste. From: <IceTeaLuvr@aol.com> to the crockpot list

busted by Sara Horton, 9/9/98 http://saraskitchen.faithweb.com
 

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                     *  Exported from  MasterCook  *

                             Beer Baked Beans

Recipe By     : NAWK/Internet
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables & Side Dishes         Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dry navy beans
     1/2  pound         lean chorizo sausage
   1 1/2  teaspoons     salt, -- or to taste
   3      tablespoons   brown sugar
     1/2  teaspoon      dry mustard
   4      tablespoons   molasses
   2      tablespoons   ketchup
   1      large         onion, -- sliced
   1      12 oz can     beer -- of your choice

Sort, wash and drain beans, then cover with water and soak overnight.  Drain beans and put in crockpot.
Remove and discard outer casing from chorizo; chop chorizo.  Add to crockpot along with the remaining ingredients. Mix well.
If needed, add more beer to cover beans.  Cover and cook on low for 6-8 hours.  Check occasionally to make sure liquid is adequate and add more if necessary.  You can use water, but the flavor will be changed slightly.
 
 
 
 

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NOTES : This will freeze well if you made too much.
 

                     *  Exported from  MasterCook  *

                             Best Baked Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      slices        bacon -- crispy fried and
                        -- crumbled
   2      cans          baked beans -- drained
     1/2                chopped green pepper
     1/2                chopped onion
   1 1/2  teaspoons     prepared mustard
     1/2  cup           ketchup
     1/2  cup           hickory-smoke barbecue sauce
     1/2  cup           brown sugar

Mix all ingredients in crockpot. Cover and cook on LOW setting for 8 to 12 hours. {Or on HIGH setting for 3-4 hours.}

By Terrastel/Jamie <listmoms@usa.net> on Aug 17, 1998, converted by MC_Buster.
 
 

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                     *  Exported from  MasterCook  *

                       Black Bean and Veggie Chili

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        INGREDIENT
   1      large         onion chopped
   1      can           tomatoes -- (28 oz) if fresh
                        ones are not available
     2/3  cup           salsa
   2      t             ground cumin
                        basil
   2      cups          black beans (don't have to defrost)
                        or...sigh..canned
                        green bell pepper -- chopped
                        red bell pepper -- chopped
   2      cups          squash (I like yellow crookneck or
                        zucchini or whatever is cheapest
   1      in            the store)

I never saute my onions since it adds fat and steps to the recipe.
Occasionally, if I feel like ie, I stick my chopped onions in the microwave
for 30 seconds to remove the volatile oils,  which is why we saute them,
but I can't say I have ever noticed a difference.

I toss everything in to the crock pot and forget about it.  To make larger
quantities, I use the biggest pot I have and cook it on the stove a bit.
If I plan to freeze it, I under cook it somewhat, as the veggies get very
limp and tired looking if they are completely cooked, then frozen then
reheated.

Beans have a funny way of absorbing liquid when they freeze, so I tend to
toss in some extra salsa or tomato juice or V8 when I reheat it, which I do
in the microwave.

can serve as a soup, or over brown rice, can top with cheese, more salsa,
sour cream, whatever.
 
 
 

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                     *  Exported from  MasterCook  *

                        Black Bean Chili With Beef

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Beans
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           cooked black beans
   1      pound         stew beef -- cubed
   3      tablespoons   bacon grease
     1/4  cup           chopped onion
     1/4  cup           chopped green peppers
     1/2  cup           diced green chilies
   3      tablespoons   tomato paste
   3                    beef bouillon cubes or beef base -- (up to 4)
     1/4  teaspoon      ground cumin
   1      teaspoon      minced garlic
     1/2  teaspoon      salt and pepper
   1      cup           shredded monterey jack or cheddar cheese

Brown stew beef in bacon grease with onion and green pepper. Combine all ingredients except cheese and cook 6 to 8 hours on low. Sprinkle cheese over individual servings.

busted by sooz

Posted to RecipeLu  by James and Susan Kirkland <kirkland@gj.net> on Nov 22, 1997.
 
 
 
 

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                     *  Exported from  MasterCook  *

                             Black Bean Soup

Recipe By     : The Art of Cooking for the Diabetic by Mary Abbott Hess
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups & Stews                    Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      slice         bacon
     1/2  cup           chopped onion
   1      cup           chopped celery
   2 1/2  cups          black beans, cooked and drained
   2 1/2  cups          water
     1/2  teaspoon      ground cumin
     1/2  teaspoon      salt
     1/2  teaspoon      freshly ground black pepper

Fry bacon over medium heat in small heavy in small heavy frying pan; crumble bacon and set aside.  Heat bacon drippings over medium heat; saute onion and celery until tender, stirring occasionally.  Puree beans in blender or food processor fitted with steel blade stir into vegetables. Mix in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot.  Soup will thicken as it stands and can be thinned with additional water.  Serve hot.
 
 
 
 

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                     *  Exported from  MasterCook  *

                      Black Eyed Peas, Mexican Style

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried black-eyed peas
   6      cups          water
     1/4  pound         salt pork -- cut into thick
                        -- slices
   1      clove         garlic -- minced
   1      teaspoon      salt
     1/4  teaspoon      pepper
     1/4  teaspoon      oregano

In slow cooking pot, combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2 1/2 hours or until tender, but not mushy. Turn control on low. Stir in salt pork, garlic, salt, pepper and oregano. Cover and cook on low 8-10 hours. Drain and serve.

P.S. I don't name the recipes, I just make 'em. Don't know what makes them "Mexican Style".

###Syd Kerr, So. California - NEW Food and Wine BB Addict###

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                                Bone Beans

Recipe By     : Cynthia Ewer
Serving Size  : 6    Preparation Time :0:20
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        leftover Ham Bone

   1      pound         pinto beans -- dried          salt -- to taste                      pepper -- to taste    2      each freezer container, quart Rinse and sort pinto beans.  Place in large bowl and add water until  beans are covered 3 inches deep. Soak overnight. Next morning, place ham bone and soaked, drained beans in crock pot; add water to cover.  Cook on High for 6 to 8 hours, until beans are tender and meat has separated from bone.  Carefully remove ham bones and fat, returning slivers of meat to beans; season to taste. To freeze:  place bone beans in freezer containers.  Freeze.  To prepare:  thaw beans completely before heating. Heat in saucepan over medium heat until hot.  Serve with cornbread and green salad!
 
 
 
 

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Serving Ideas : Cornbread sticks and green salad
 

                     *  Exported from  MasterCook  *

                            Boston Baked Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         Dry Great Northern Beans
                        Or Other Dry Beans*
   1      Large         onion
     1/2  Teaspoon      salt
   1      Cup           molasses
   1      Teaspoon      dry mustard
   1      Teaspoon      worcestershire sauce
   1      Cup           firmly packed brown sugar
     1/4  Pound         bacon

* soaked overnight and drained
Place beans in large kettle. Cover with water, sprinkle with 1 tablespoon baking soda. Bring to boil. Cook covered for 30 minutes or until beans are just tender. Drain; reserve liquid. Combine salt, molasses, mustard, Worcestershire sauce and brown sugar. Place 1/3 of beans in crock pot with small amount of reserved liquid. Cover with 1/3 of molasses mixture. Place 3 slices of bacon on top. Place onion on top of this layer. Repeat layers; add part of reserved liquid with each layer. Cover beans with liquid. Cook on low and for 8 to 10 hours or until beans are tender.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                Boston Baked Beans For 3 1/2 Qt. Crockpot

Recipe By     : Kaycee - kcurr@cyberspace.com
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          great northern beans
   1                    ham bones
                        from honey baked ham
   1      medium        onion -- leave whole
     2/3  cup           brown sugar
     1/3  cup           molasses
   2      teaspoons     dry mustard
   3      teaspoons     salt
     1/2  teaspoon      pepper
                        hot water

Soak the beans overnight. In the morning, parboil them for 10 minutes with a teaspoon of baking soda added to the water. OIL SIDES OF CROCKPOT. Rinse beans with cold water and drain. Place onion in the bottom of the crockpot. Add beans and ham bone. Mix remaining ingredients with hot water in an amount to sit 1" below the beans. Pour over the beans, and cover. Cook on high for 4 hours and remove ham bone. Remove ham pieces and dice, return to pot. (Ham will measure about 1-1.5 cups of meat). Cook for 3-4 more hours on low. Avoid excessive stirring during cooking, or the beans will get very sticky.

Posted to RecipeLu  by James and Susan Kirkland <kirkland@gj.net> on Nov 02, 1997.
 
 
 
 

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                     *  Exported from  MasterCook  *

                           Bourbon Baked Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cans          (16 oz.) boston baked beans
     3/4  teaspoon      dry mustard
   1      cup           chili sauce
   1      tablespoon    molasses
     1/2  cup           good-quality bourbon
     1/2  cup           strong coffee
   1      can           (16 oz.) crushed pineapple -- drained
   4      tablespoons   brown sugar

Combine all ingredients in crock pot; cover and cook on low setting 6 to 8 hours. A half hour before serving turn to high and remove cover to steam off excess liquid.

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                     *  Exported from  MasterCook  *

                Brazilian Black Beans & Rice ( Original )

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Dried black turtle beans
   1      large         Bell pepper (or 2 med.) -- diced
   4      large         Onions -- diced
   6      Cloves        garlic -- diced
     3/4  cup           Celery -- diced
     1/4  cup           Parsley -- minced
   2      tablespoons   Oregano -- minced
   2      tablespoons   Basil -- minced
   2                    bay leaves -- Pinch of ground clov
                        (2 to 3)
   4                    Bouillon cubes -- beef (or
   2      tablespoons   Vinegar (reserve to add -- last)1 lb. bulk saus
   1      pound         Pork -- such as boneless
                        -- style ribs or rolled
   1      pound         Beef, stew beef chunks -- chuck
                        or            leftover roast
     1/2  lb.           ham -- smoked or (1/2 to 1)
                        -- cubed
     1/2  lb.           smoked link sausage -- or (1/2 to 1)
                        cut into bite size -- pieces
   1      pound         Same cut into 2 to 3 inch -- links to serve on th
                        and pepper to taste

Preparation : "Feijoada Completa" Ingredients: Meats: Beans: Wash and look for gravel then soak overnight in a bowl being sure  beans are well covered with water. For cooking use a large crock pot or soup pot, cast iron preferable.   First, brown bulk sausage in a skillet and pour off excess grease.  I have  discovered a lean bulk sausage that is great, much less grease and fat.  Add other meats and stir to brown. Add bell pepper, onion, garlic, celery,  parsley, oregano, basil, bay leaf, and clove. Salt and pepper moderately,  taste after cooking several hours and add more if needed.  Add beans and  soak water and if necessary add more water to cover entire ingredients by  at least two inches. Stir in four bouillon cubes. Cover and cook on crock pot high for three hours then turn to low for at  least six hours.  If cooking in a stove top soup pot, bring to a LOW boil  for two hours then continue cooking on low simmer for six hours, stirring  every hour or two to keep from sticking on the bottom of the pot. I like  to use the crock pot and leave it cooking on low overnight. I stir it  about twice and sometimes find it necessary to add water. If it gets too  watery, take about 1/2 cup of beans and mash with a fork until pasty to  add back as a thickener. About an hour before serving stir in vinegar.  Serve beans and meat over rice.  I have found brown rice to be quite tasty  but white rice is fine too. Serve in a soup bowl and top with fresh  chopped onion. The Brazilians top with farina or wheat germ. Serve the extra sausage, which has been browned separately, on the side  for those who want extra meat. Compliment your main dish with a mixed green salad consisting of  everything but the kitchen sink and oil ===============   Reply  160 of Note    1 =================   Board: FOOD BB Topic:      FOOD SOFTWARE Subject:    ZMM-TEXAS2-150+
 
 
 
 

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                     *  Exported from  MasterCook  *

                 Brisket And Beans/Cp Or Pressure Cooker

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *****  NONE  *****

3 lb Brisket 1 1/2 lb Green beans 6 Potato -- peel/quarter 1/4 ts Marjoram -- crumbled : Salt & pepper -- to taste

1- Wipe meat and place in large pot. Cover with about 2 cups water. Vegetables may be added to the meat in a crock pot along with seasonings and the whole thing cooked 1O hours. 2- In a dutch oven, simmer 2 to 2 1/2 hours before adding vegetables, then continue until potatoes are done. 3- In a pressure cooker, bring brisket, water and seasonings to 15 # pressure and cook for 3O to 4O minutes. Reduce pressure under cold water, open cooker, add vegetables, cover, bring to 15# pressure and cook 5 minutes, reduce pressure again. However you cook it, remove meat, slice thinly on the diagonal, serve with green beans and potatoes drenched with cooking liquid. Do not thicken the natural gravy. It has a lovely flavor and should not be greasy. If your meat is not well trimmed, remove excess fat before cooking. Should you have leftovers, heat the remaining liquid and slice the meat for open face or French dip hot sandwiches.

Recipe By :
 
 
 
 

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                     *  Exported from  MasterCook  *

                        Buckshot Beans (Crockpot)

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Casseroles                       Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             Dried pinto beans -- washed
   2      cl            Garlic -- minced
     1/2  l             Smoked ham -- chopped
     1/2  c             Chopped bell pepper
   2      ts            Brown sugar
     1/4  t             Oregano
   1      lg            Onion -- chopped
   1                    Bay leaf
   2      c             Canned chopped tomatoes
   2      ts            Chili powder
     1/2  t             Dry mustard

        Cover beans with water and let soak overnight.  Drain beans,
  discarding soaking water.  In crock pot, cover beans with fresh water and
  add remaining ingredients.     Cook on LOW for 6-8 hours, until beans are
  tender. Taste beans, add salt if necessary (don't add salt at the beginning
  of cooking time - it will make the beans tough!).
 
 
 
 

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                     *  Exported from  MasterCook  *

                         Buckshot Beans/Crockpot

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Casseroles                       Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Dried pinto beans -- washed
   1      large         onion -- chopped
   2      Cloves        garlic -- minced
   1                    Bay leaf
     1/2  Liter         Smoked ham -- chopped
   2      Cups          Canned chopped tomatoes
     1/2  Cup           Chopped bell pepper
   2      Teaspoons     Chili powder
   2      Teaspoons     Brown sugar
     1/2  Teaspoon      Dry mustard
     1/4  Teaspoon      Oregano

      Cover beans with water and let soak overnight.  Drain beans, discarding soaking water.  In crock pot, cover beans with fresh water and add remaining ingredients.     Cook on LOW for 6-8 hours, until beans are tender. Taste beans, add salt if necessary (don't add salt at the beginning of cooking time - it will make the beans tough!).
 
 
 
 

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                     *  Exported from  MasterCook  *

                               Butter Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dry limas
   1      pound         smoked sausage
   1      bunch         green onions
     1/2  teaspoon      garlic powder
   4                    beef bouillon cubes
     3/4  teaspoon      tabasco sauce
   6      cups          water

Wash limas and put them in a slow cooker. Add 6 cups water. Slice smoked sausage into round pieces and add to limas. Chop green onions and add to mixture. Now add remaining ingredients and mix. Cover and cook in slow cooker on high for 8 to 10 hours.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                         Cajun Red Beans and Rice

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Beans                            Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb.           dried kidney beans
   1      lb.           Smoked sausage
   2                    onions -- chopped
   1                    bell pepper -- chopped
   4      ribs          celery -- chopped
   1      can           crushed tomatoes -- 28 oz.
   2      cloves        garlic -- to 3
     1/8  tsp.          Tabasco
   1 1/2  tsp.          Tony Chachere's Salt Free Creole seasoning
                        salt and pepper

                        Mrs. Dash
     1/4  tsp.          cayenne pepper --
   1      tsp.          oregano
   1      tsp           parsley
   1      tsp           basil
   2                    bay leaves -- to 3
     1/8  tsp.          thyme

Soak beans in water overnight in crock pot.  Add onions, peppers, celery, tomatoes, and seasonings (except salt) and enough water to cover beans.  Stir.   Cook in crock pot on high 8 hours.  Add sausage about 1/2 way through cooking period.  Stir in salt just before serving (after beans are softened.)
*On stove, simmer slowly until done.
Stir and check seasonings whenever able.  Stir in salt before serving.
Serve over rice.
*This recipe made enough for 4 meals - a crock pot full

REG 2 Shared by Sara Horton, Georgia, USA
 
 
 
 
 
 
 

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                     *  Exported from  MasterCook  *

                          California Chili Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         dry pinto beans
   3 1/2  Cups          water
   1      Medium        onion -- chopped
   1                    green pepper -- chopped
   1      Small         hot pepper -- chopped/optional
   1      Pound         ground meat
   1      Can           (16 oz) tomatoes -- cut up
   2      Tablespoons   chili powder
                        Salt -- to taste

Rinse and sort beans. In slow cooker: add beans and water, cover, turn heat control to high. Cook 3 hours or until beans are tender. Turn heat to low. Add remaining ingredients, toss, cover. Cook 4 hours. Makes 6 - 8 servings.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                         Cannellini Alla Catania

Recipe By     : NAWK/Internet
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles                       Beans
                Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried cannellini or great northern beans
   6      cups          water
   2                    hot Italian sausages -- sliced
   1      large         onion -- chopped
   1      large         garlic clove -- minced
   2      large         tomatoes, peeled seeded and chopped
   1                    bay leaf -- crumbled
     1/2  teaspoon      thyme -- crumbled
     1/2  teaspoon      basil -- crumbled
   3      1" strips     orange rind
   1      teaspoon      salt
     1/4  teaspoon      pepper
   1      teaspoon      instant beef broth granules

Pick over bans and rinse.  Cover beans with water in a large kettle;  bring to boiling; cover; cook 2 minutes; remove from heat; let stand 1 hour.  Pour into an electric slow cooker. 2.  Brown sausages in a small skillet; push to one side; saute onion and garlic in same pan until soft; stir in tomato, bay leaf, thyme, basil, orange strips, salt and pepper and instant beef broth; bring to boiling; stir into beans; cover. 3.  Cook on low for 10 hours or on high for 5 hours or until beans are tender.
 
 
 
 

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                     *  Exported from  MasterCook  *

                        Cattleman's Beef and Beans

Recipe By     : NAWK/Internet
Serving Size  : 8    Preparation Time :0:00
Categories    : Casseroles                       Beans
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried pinto beans
   6      cups          water
   3      pounds        beef brisket or round roast
   1      large         onion -- chopped
     1/2  cup           dark molasses
   2      teaspoons     salt
     1/2  teaspoon      ground ginger
     1/2  teaspoon      dry mustard
     1/4  teaspoon      pepper
   1                    bay leaf

Rinse beans under running water, place in a large kettle with water; bring to boiling; cover kettle; lower heat; cook 15 minutes; let stand 1 hour.  Trim all excess fat from beef; brown meat on all sides in remaining fat in a large skillet.  Place meat in the bottom of the slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf.  Add more water, if needed to cover meat and  beans; cover.  Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered.  Turn heat control to low and  cook for 8 hours, or until beans are very tender and liquid is absorbed.   Taste and season with a spoonful of hot prepared mustard, if you wish.  Remove meat to a carving board and cut into slices; spoon beans around  beef on platter.
 
 
 
 

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                     *  Exported from  MasterCook  *

                         Chicken Cacciatore Stew

Recipe By     : Fast and Healthy MagazIne, Jan. '96
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- thinly sliced
   1      medium        green bell pepper -- in 1" pieces
   3                    boned and skinned chicken breast halves -- in 2x1" pieces
   1      15 ounce can  garabanzo beans -- drained
   1      14 ounce jar  spaghetti sauce
   1      8 ounce can   mushroom pieces and stems -- drained

Combine all ingredients in electric cooker pot. Mix well. Cover and cook on Low setting for at least 6 hours.

Serving Ideas : Serve with spaghetti or thick slices of crust bread

NOTES : A savory hunter's style stew. Per serving; 350 calories, 9 g. fat (14 % of calories from fat), 55 mg. cholesterol.

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                 Chilean Black-Eyed Peas & Winter Squash

Recipe By     : ReddHedd/Bob b1744
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            dried black-eyed peas
   2      lbs           winter squash, peeled -- cut into
   1      chunks        (acorn, butternut, etc.)
   2                    onions -- chopped
   5      cloves        garlic -- minced
   1      tbsp          dried oregano
   1      tbsp          paprika
   1      tsp           chili powder
     1/2  tsp           cumin seeds
     1/2  tsp           coriander seeds
   3                    bay leaves
     1/4  tsp           black peppercorns
     1/2                fresh chile -- minced
   2      large         tomatoes -- chopped
                        salt
   2      c             frozen or fresh corn kernels

Soak the black-eyed peas overnight.  Put all ingredients except the salt and the corn in the crock pot, and stir to mix well.  Cook on low for 8 hours.  Add corn and salt, heat through, and serve alone, with corn bread or with a loaf of crusty french brea d, or over rice.

NOTES : 248 calories per serving.  2 g fat.  6% fat

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                               Chili Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef (extra lean)
   1      medium        onion -- chopped
   1      can           (6 oz.) tomato paste
   1      can           (10 1/2 oz.) onion soup
   1      cup           dried red kidney beans or pinto beans
   4      cups          water
   3      tablespoons   chili powder
   1 1/2  teaspoons     salt
   1      teaspoon      garlic powder
   1      teaspoon      sugar
     3/4  teaspoon      tabasco pepper sauce *

*(or a little more if you want it to be hotter)
Brown beef and onion in skillet. Place beef mixture and remaining ingredients in crock pot. Mix well. Cover. Cook on high 8-10 hours. Serves 4-6.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                    Chili Con-Causasian" (White Chili)

Recipe By     : Food and Wine Club/Bobb1744
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili                            Beans
                Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           cooking oil spray (pam)
   1      tablespoon    olive oil
   1      pound         chicken breast; skinned -- boned, diced
     1/2  cup           shallots -- chopped
   3      cloves        garlic
   1      18 ounce can  tomatillos -- drained/coarse chopd
   1      can           ro*tel tomatoes -- chopped/not drained
   1      13 ounce can  chicken broth
   1      can           chopped green chile peppers -- not drained
     1/2  teaspoon      oregano flakes
     1/2  teaspoon      coriander seeds -- crushed
     1/4  teaspoon      ground cumin
   2      cans          cannellini beans -- drained
   3      tablespoons   fresh squeezed lime juice
     1/4  teaspoon      black pepper
     1/4  cup           sharp cheddar cheese -- grated (lowfat/fatfr

Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot. Add diced Chicken and saute for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and saute until tender. Stir in Tomatillas,  Ro*tel Tomatoes, Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours. D on't forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good Eating. Hey it worked but I'm just crossing my fingers! The new *P has ugly print compared to my old one. How about yours? Just got back from the Vet, Again. Kitty upchukking a ll last night. He has eaten some Rx food since he got back but I think this is still just temporary. He may have to go to a specialist. Just like one of the kids! Doug, Ted and I are going to see Groundhound Day! 03/06 12:59 pm Warmest Regards, Pam FOOD AND WINE CLUB TO PIC: BUSY COOK TIME: 03/06 1:16 PM

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                               Chili Verde

Recipe By     : NAWK/Internet
Serving Size  : 1    Preparation Time :0:00
Categories    : Pork & Ham                       Beans
                Chili                            Main Dishes
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lean pork
   1      large         onion -- coarsely chopped
   1      large         green bell pepper -- coarsely chopped
   4      cloves        garlic minced
   1      4 oz can      diced green chiles
   2                    jalapenos sliced
   4      medium        tomatillos
   2      teaspoons     oregano
   1      teaspoon      dried red chili peppers
   2      teaspoons     sage
   1      teaspoon      cumin seeds
                        black pepper (optional)
     1/2  cup           beer (optional)
                        salt and pepper to taste

Coarsely chop and saute the onion and green pepper in olive oil with the garlic. Throw into the crockpot.  Also throw in the green chilis.  Depending on your propensity for spicy  food, you may add from 1-3 jalapenos.  Then, throw the tomatillos in the pot.  Trim off all the excess fat you can from the pork, cut into cubes, and  brown in the pan that you sauteed the onion, etc. in. Put into the pot.  Now, the seasoning mixture.  I prefer to grind up the spices in my mortar, perhaps with some black pepper.  I almost never put salt in anything, so I probably wouldn't here either, but you may want to.  I probably would add a dash of beer for obscure reasons.  This crockpots all day, or could be simmered for probably about 2 hours.
 
 
 
 

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NOTES : Author's Notes:     This is adapted from Diana Kennedy, other sources, memory, and  experience. And, I have been making it quite a while in my crockpot. The  recipe should be easily adaptable for simmering in a pot for a couple of  hours instead.     Traditionally, this is served in bowls, with hot flour tortillas, salsa, and cilantro. You can also have sour cream, grated cheese, olives, and pickled carrots and jalapenos around. Of course, you wrap all this up in the tortillas, making killer burritos. I throw one twist into this, a technique that comes from carnitas. After cooking, I separate the meat from the broth, crisp the meat under the broiler, and reduce the sauce in the pan. This adds a great texture to the meat, and keeps the burritos from being too soggy.
 

                     *  Exported from  MasterCook  *

                              Cholent <R T>

Recipe By     : The Race for Life Cookbook, Ruth Heidrich
Serving Size  : 10   Preparation Time :0:00
Categories    : Low Fat                          Main Dish
                Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             great northern beans
     1/2  c             lima beans
   3      lb            potatoes -- chunked
   3      lg            onions -- diced
     1/2  c             kidney beans
   3                    garlic cloves
     1/2  c             barley
                        pepper -- to taste
  15      oz            tomato sauce

A long-simmering Jewish Sabbath stew. Soak beans overnight in a lg. bowl.  Drain and cull any dried-out beans. Saute onions and garlic in a few Tbsp water until onions are translucent.  Add barley and beans and cover with water by at least 2".  Bring to boil and cook 30 min over low heat.  Add potatoes and tomato sauce and cook 30 min  more.  Place cholent in a crockpot overnight or in a 200 deg F. oven for 8 hrs. or overnight. Serves: 8 - 10 This is EXCELLENT! Entered into MasterCook II by Reggie Dwork  reggie@reggie.com

NOTES : Cal  254.5        Fat  0.7 g        Carb  53.3 g        Protein 11.1 g        Sodium  437 mg        Dietary Fiber  9 g        CFF 2.4% -- End --

From the recipe files of Carole Walberg
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                           CHUCK-WAGON BEAN POT

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Bean (any variety) -- dry
   1                    Ham hock or shank
   1      lg            Onion -- chopped
   6      c             Water
   1      t             Salt
   7      oz            Green chili salsa
                        (up to 10 oz -- or use
                        tomato sauce -- canned
                        or stewed tomatoes)
                        Rinse the beans and remove any foreign
                        matter.  Mix all
                        ingredients in the cooking vessel.
                        IF USING A SLOW-COOKER:  Cover -- set temperature at
                        low, and
                        forget for at least 10 hours.  If you -- cook
                        have only half a day
                        the mixture 5 or more hours on high.
                        IF USING A STOVE:  Heat all ingredients
                        to boiling with pot
                        uncovered. Turn down heat -- cover, and simmer
                        gently, adding
                        enough boiling water to keep beans well
                        covered. Most bean
                        varieties will be done in 2 to 3 hours.
                        When beans are done -- take out ham bone,
                        cut off the meat and
                        put it back into the pot. Serve hot with
                        corn bread or muffins.
                        Green chili salsa is a Mexican sauce made
                        from green chili
                        peppers -- onions, vinegar and
                        other ingredients.
                        NOTES:
                        *  A Hearty Bean Stew -- I got this
                        recipe from "A Primer on
                        Bean Cookery" by the California Dry Bean
                        Advisory Board and other
                        organizations.  This savory stew -- featuring ham and
                        beans,
                        borrows its robust seasonings from the
                        chuck wagon cooks of the
                        old western cattle ranges.  The secret is -- slow cooking, and
                        long
                        your electric slow-cooker is ideal for
                        the job.  Just follow the
                        directions that come with your particular
                        model. If you don't
                        have one -- slow-cook the
                        mixture on top of the stove in a heavy
                        pot with a lid.
                        : Difficulty:  Easy
                        : Time:  5 minutes preparation -- many hours cooking.
                        : Precision:  no need to measure.
                        : Jeff Lichtman at rtech (Relational -- Inc.)
                        Technology
                        : {amdahl -- sun}!rtech!jeff
                        : {ucbvax -- decvax}!mtxinu!rtech
                        !jeff
                        : Copyright (C) 1986 USENET Community
                        Trust
 
 
 
 
 
 

Back to the top
 
 
 

------------------------------------------------------------------------
<Picture>Crock Pot Collection <Picture> Vicki's Recipes
------------------------------------------------------------------------
<Picture: Vicki's Vast List>Last modified: 16 January, 1996
 
 

Vicki Braun, Ft. Walton Beach, FL
 
 
 
 
 
 
 

vbraun@fwb.gulf.net
 

------------------------------------------------------------------------
 
 
 
 
 

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NOTES : Notes:
 

                     *  Exported from  MasterCook  *

                               Cowboy Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         hamburger
   1      small         onion -- chopped
     1/4  cup           catsup
     1/4  cup           bbq sauce
     1/3  cup           white sugar
     1/3  cup           brown sugar
   2      tablespoons   sorghum
   1      tablespoon    chili powder
   1      teaspoon      salt
   1      teaspoon      pepper
   2      tablespoons   mustard
   1      can           pork 'n beans
   1      can           butter beans
   1      can           kidney beans
   1      can           pinto beans
     1/2  pound         bacon -- cooked and crumbled
                        cook hamburger until brown. add onion and -- except bacon. put
                        -- cook until tender. (i cook onion in --
   1      in            casserole and
                        -- microwave.) add remaining ingredients
                        -- top with bacon
                        -- crumbs and bake at
                        -- 350 degrees for an
                        -- hour. can be
                        -- cooked in
                        -- crockpot. heat on
                        -- high for an
                        -- hour...reduce heat
                        -- and cook 2-3 hours
                        -- on medium heat.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                            Creole Black Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         smoked sausage -- cut into 1" slices
                        -- -- (up to 2)
   3      cans          (15 oz) black beans -- drained
   1 1/2  cups          onions -- chopped
   1 1/2  cups          green pepper -- chopped
   1 1/2  cups          celery -- chopped
   3      cloves        garlic -- minced
   2      teaspoons     leaf thyme
   1 1/2  teaspoons     leaf oregano
   1 1/2  teaspoons     white pepper
     1/4  teaspoon      black pepper
     1/4  teaspoon      cayenne pepper
   1                    chicken bouillon cube
   5                    bay leaves
   1      8 oz. can     tomato sauce
   1      cup           water
                        hot boiled rice

Brown sausage in a skillet over med. heat. Drain fat and transfer to crockpot. Combine remaining ingredients in crockpot. Cover and cook on low 8 hrs. or on high 4 hrs. Remove bay leaves. Serve over cooked rice. Serves 6 to 8.

busted by sooz

Posted to RecipeLu  by James and Susan Kirkland <kirkland@gj.net> on Nov 22, 1997.
 
 
 
 

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                     *  Exported from  MasterCook  *

                          CROCK  POT  BEAN  SOUP

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dry navy beans (soak overnight)
   2      quarts        water
   1      pound         ham and bones
   1      teaspoon      salt
     1/2  teaspoon      pepper
     1/2  cup           chopped celery leaves
   1      medium        onion -- chopped
   1                    bay           leaf (optional)
 

 Put all ingredients in pot.  Cook on low 10 to 12 hours.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                            CROCK  POT  BEANS

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          pork 'n beans
   1      can           lima beans -- drained
   1      can           kidney beans -- drained
   1      pound         hamburger meat
     3/4  pound         bacon -- chopped into pieces
   1                    onion -- chopped
   1      cup           catsup
     1/4  cup           brown sugar
   3      tablespoons   white vinegar
   3      tablespoons   liquid smoke
     1/2  teaspoon      salt & pepper

Brown together and drain hamburger, bacon and onion.  Mix all and cook low 4 to 6 hours in crock pot.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                        CROCK  POT  HAM-BEAN  SOUP

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans                            Pork & Ham
                Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    ham           bone (with sm. amt. ham
                        still on)
   2      cups          Navy beans or mixed beans
   8      cups          water (3 c. more may be added after bone i
   1      clove         garlic -- minced (or 1/2 tsp.
   1      tablespoon    lemon juice
   1      tablespoon    honey
   1                    bay           leaf
   1      large         onion -- chopped
                        Salt & pepper -- to taste
 

 Wash beans.  Put everything in crock pot along with ham bone (that has small amount of ham still on).  Start cooking at high (I usually start it in the evening) and after it starts cooking, turn to simmer.  (I cook it all night and until serving time at noon or even later.)  I usually remove the bone in the early morning and add more water.
Remove bay leaf before serving.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                          Crock Pot Baked Beans

Recipe By     : ReddHedd/Bob b1744
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried navy beans, rinsed -- soaked overnight
   6      c             water
     3/4  c             molasses
     1/2  c             black coffee
     1/4  c             firmly packed dark brown sugar
   1      Tbsp          cider vinegar
   2      tsp           dry mustard
   1 1/2  tsp           salt
     1/4  tsp           freshly ground black pepper
   1                    onion         peeled, cut in half -- stuck w/4 cloves
   4      slices        Canadian bacon -- chopped

     Combine beans & water in slow cooker, cover & cook on low heat for 7 hours until tender.  Drain; refrigerate in pot.  Can be cooked up to 3 days in advance. Stir together molasses, coffee, sugar, vinegar, mustard, salt & pepper in small bowl.  Stir i
nto beans in pot.  Add onion & Canadian bacon, pushing down into beans. Cook, covered, on low heat for 7 hours, or until beans are flavored through.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -

NOTES : Serves 8.  323 calories per serving.  2 g fat.  6% of calories from fat
 

                     *  Exported from  MasterCook  *

                        Crock Pot Baked Navy Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pounds        dry navy beans
   1      Small         onion -- chopped
   1      Cup           ketchup
   1      Cup           brown sugar
   1      Cup           water*
   2      Teaspoons     mustard
   3      Tablespoons   molasses
   1      Tablespoon    salt
   8      Slices        Bacon ( To 10 Slices) -- fried crisp

*add water as needed
Put beans in three times the volume of unsalted water, bring to a boil and let simmer for 30 minutes. Let stand in covered hot water for 2 hours. Mix other ingredients in bowl. Drain beans well and mix all ingredients and beans together. Put in crock pot and let cook on low for 12 hours. Stir occasionally.

busted by sooz
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                             Crock pot Beans

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *****  NONE  *****

For instance, I never use canned beans, I use dried beans. MUCH MUCH MUCH
cheaper and without all that salt.  Plus the liquids they are packed in
tend to leach the vitamins and minerals out of the beans.  But since dried
beans do take time to cook, this is how I handle them:

I use a crock pot. I pour in the bag of beans and let it soak over night or
all day.  Then either when I get up in the Am or when I get home, I pour
off the soaking water (well, actually *I* don't, but then my system is very
used to beans and flatulence is not a problem for me), rinse under running
water and then dump back in the pot and then turn the crock pot on low.
8-12 hours later (depending on the bean,  soy beans and chick peas
(garbanzos) take longer to cook) I dump them into a colander and let cool.
When they are cool, I package them into ziplock freezer bags (which I
re-wash and re-use all the time except if the bag contained raw chicken,
those bags are tossed) in 1 or 2 cup measurements.

This takes very little time, is cost effective and more healthful, at
least IMO.

Gloriamarie
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                          Crock Pot Lentil Curry

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          dried lentils
   4                    red potatoes -- washed well &
                        -- chopped
     1/2  cup           pearl barley
   2                    onions -- chopped
   4      cloves        garlic -- minced
   2      cups          green cabbage -- chopped
   2      cups          broth (swanson's has a great canned
                        -- oriental broth.)
   4      cups          water
   2      tablespoons   (+ more to taste) curry powder
   1      teaspoon      garam masala (or 1 tsp. five spice
                        -- powder)
   2      tablespoons   soy sauce
   4      cups          cooked rice

Put all ingredients except rice in crock pot. Stir to mix thoroughly. Cover & cook on low for about 8 hours. Serve with cooked rice. Serves 6. 665 calories per serving. 2 g fat. 3% fat.

busted by sooz
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                         Crock Pot Split Pea Soup

Recipe By     : CLEBERT
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetarian                       Soups & Stews
                Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      LB            DRIED SPLIT PEAS
   8      C             WATER/STOCK
   2      Tbsp          MYSEASONING(tm]
   3      tsp           salt
                        MIX MYSEASONING[tm]:
   4      Tbsp          Black Pepper
   4      Tbsp          Granulated Garlic
   4      Tbsp          Dried Chives -- (ground fine)
   4      Tbsp          Parsley Flakes (ground fine)
                        WHIZZ IN FOOD PROCESSOR

- Put MYSEASONING, salt, peas, stock and water in crock pot(or use casserole
in oven on low - 275-325F).
2- Cook on high overnight (8 hrs), low for 4 hrs, stirring occasionally until
peas are completely dissolved.
3- Adjust seasoning at end- salt and MYSEASONING(tm]
4- To serve, put 1/2 C milk in bowl and add 1-1/2 C soup. Add 1 Tbsp
Margarine if desired.
5- Serve with toast points or your favorite sandwich and salad.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -

NOTES : COPYRIGHT 1995, Charles C. LeBlanc.
 

#41-
 

                     *  Exported from  MasterCook  *

                    Crock Pot Tomato & Lima Bean Soup

Recipe By     : Christy Hardin Smith/Bob b1744
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  c             dried baby limas
   1      large         coasely chopped onion
   1      16 oz. can    tomatoes or 2 c. fresh tomatoes -- chopped
   1      tsp           worcestershire sauce
                        salt & pepper -- to taste
   1      dash          tabasco
                        chopped fresh cilantro or parsley -- for garnish

Soak lima beans in water overnight.  In the morning, drain the beans & rinse well. Add beans to the crock pot, as well as the onions & tomatoes, along with enough water to cover by 2 inches. Turn crock pot on LOW and cook for about 9 hours.  After 9 hours  or so, check to see if the limas are soft.  If not, turn the pot up to HIGH & cook for 1 hour more. When beans are soft, add the seasonings & serve.  If there is not enough liquid, add 1 c. water & cook for 1/2 hour more.

From the recipe files of Carole Walberg
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                   Crock Pot Tomato and Lima Bean Soup

Recipe By     : NAWK/Internet
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          dry baby lima beans
   1      large         onion -- coarsely chopped
   1      16 oz can     tomatoes (or 2 cups fresh tomatoes) -- chopped
   1      tsp           Worcestershire sauce
                        salt and pepper -- to taste
   1      dash          Tabasco sauce
                        chopped fresh cilantro or parsley -- for garnish

Soak lima beans in water overnight.  In the morning, drain the beans & rinse well.  Add beans to the crock pot, as well as the onions & tomatoes, along with enough water to cover by 2 inches.  Turn crock pot on LOW and cook for about 9 hours.   After 9 hours  or so, check to see if the limas are soft.  If not, turn the pot up to HIGH & cook for 1 hour more.  When beans are soft, add the seasonings & serve.  If there is not enough liquid, add 1 cup water and cook for 1/2 hour more.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                          CROCK-POT  BEAN  SOUP

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         white beans (Great Northern)
   1                    smoked        ham hock or 1 lb. smoked
                        ham, diced
   1      cup           celery -- sliced
   1      cup           onion -- chopped
   1      cup           carrots -- chopped
   2                    bay           leaves
   1      (16 oz.) can  stewed tomatoes
   1                    (10 3/4 oz.) condensed tomato soup
                        Salt and pepper to taste
 

 Soak beans overnight in 4 cups water.  Combine all ingredients in crock pot.
Add water to cover and mix well.  Cover and cook on high setting 3 hours, turn to low setting and cook for 8 to 14 hours.  Can be cooked entire time on high setting for 4 to 6 hours.  Remove bay leaves when done.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                            CROCKPOT BEAN SOUP

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  32       oz           Whole Tomatoes
   1                    Lg can college inn chicken b
   2       c            Water
   1       c            White wine
   1 1/2   c            Onions chopped
   4                    Carrots Sliced
   3                    Celery stalks sliced
     1/2   ts           Garlic powder
   1       t            Pepper
   2       ts           Paprika
   2       ts           Parsley
   2       c            Ham diced
   1       lb           Assor. dried beans

     Soak beans overnight, drain, rinse and drain again.
  (hint: you can shortened time by covering beans with
  6-8 c. water and covering with vented saran wrap -
  cook in microwave 10 minutes - let sit on counter 1
  hour) Combine all ingredients in a crock pot and cook
  3-4 hours on high or all day on low.   Simple and
  simply delicious!
     The flavor is enhanced by allowing the soup to sit
  refrigerated for 1-2 days.
 
 

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                     *  Exported from  MasterCook  *

                         CROCKPOT BEANS & BARLEY

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Onion, chopped
   1                    Carrot, chopped (I used 2, I
                        Like them)
   1       c            Navy beans, soaked
     1/2   ts           Prepared mustard
     1/2   c            Split peas, dried
     1/4   c            Pearl barley
     1/2   c            Mushrooms, chopped
   1       c            Pinto beans, uncooked
   4       c            Vegetable broth
   3       tb           Parsley, minced
     1/4   c            Lentils, dried

  Soak white and pinto beans overnight. Saute onion,
  mushrooms and carrot in 1 T of vegetable broth until
  tender. Add drained beans, vegetable bouillon, mustard
  and parsely, bring to bil. Reduce heat, cover and
  simmer 45 minutes. Add split peas, lentils and barley.
  Cover and simmer another hour until all beans are
  tender. (Note: I like it spicy so I added lots of
  tabasco and pepper). I know this is more of a "winter
  recipe" but I think it will be good cold, also. Things
  got a bit mushy in the crockpot so it might be better
  to cook on the stove.
 
  From: KateStuart@aol.com. Fatfree Digest [Volume 9
  Issue 26] July 17, 1994. Formatted by Sue Smith,
  S.Smith34, TXFT40A@Prodigy.com using MMCONV
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                        CROCKPOT BEANS AND BARLEy

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables & Side Dishes         Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Onion -- chopped
   1                    Carrot -- chopped (I used 2, I
                        Like them)
   1      c             Navy beans -- soaked
     1/2  t             Prepared mustard
     1/2  c             Split peas -- dried
     1/4  c             Pearl barley
     1/2  c             Mushrooms -- chopped
   1      c             Pinto beans -- uncooked
   4      c             Vegetable broth
   3      tb            Parsley -- minced
     1/4  c             Lentils -- dried

  Soak white and pinto beans overnight. Saute onion, mushrooms and
  carrot in 1 T of vegetable broth until tender. Add drained beans,
  vegetable bouillon, mustard and parsely, bring to bil. Reduce heat,
  cover and simmer 45 minutes. Add split peas, lentils and barley.
  Cover and simmer another hour until all beans are tender. (Note: I
  like it spicy so I added lots of tabasco and pepper). I know this is
  more of a "winter recipe" but I think it will be good cold, also.
  Things got a bit mushy in the crockpot so it might be better to cook
  on the stove.
 
  From: KateStuart@aol.com. Fatfree Digest [Volume 9 Issue 26] July 17,
  1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
  MMCONV
 
 
 
 
 
 

                   - - - - - - - - - - - - - - - - - -

NOTES : Notes:
 

                     *  Exported from  MasterCook  *

                          CROCKPOT BEEF & BEANS

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef                             Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Beans, pinto, dried
   6       c            Water -- cold
     1/2   lb           Salt pork -- cut up
   1       lb           Beef, chuck steak -- 1" cubed
     1/2   ts           Pepper, red -- crushed
   1                    Onions -- chopped
   2       cl           Garlic cloves -- minced
   6       oz           Tomato paste
   1 1/2   tb           Chili powder
   1       t            Salt
   1       t            Cumin seed
     1/2   ts           Marjoram leaves

    Soak beans in water overnight.  Brown salt pork in
  skillt or in the corckpot if you have that type.
    Combine the soaked beans with water into the
  crockpot along with the browed salt pork and remaining
  ingredients. Cover and cook on low for 9-10 hours.
    Formated for you by Judy Lausch DGSV43A, reposted by
  DonW1948@aol.com
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                         CROCKPOT BEEF AND BEANS

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef                             Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Beans, pinto, dried
   6       c            Water -- cold
     1/2   lb           Salt pork -- cut up
   1       lb           Beef, chuck steak -- 1" cubed
     1/2   ts           Pepper, red -- crushed
   1                    Onions -- chopped
   2       cl           Garlic cloves -- minced
   6       oz           Tomato paste
   1 1/2   tb           Chili powder
   1       t            Salt
   1       t            Cumin seed
     1/2   ts           Marjoram leaves

    Soak beans in water overnight.  Brown salt pork in
  skillt or in the corckpot if you have that type.
    Combine the soaked beans with water into the
  crockpot along with the browed salt pork and remaining
  ingredients. Cover and cook on low for 9-10 hours.
 
 

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                     *  Exported from  MasterCook  *

                       CROCKPOT BOSTON BAKED BEANS

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Dried Navy beans
   2                    Onions, chopped
     1/2  c             Brown sugar
     1/4  c             Molasses
     1/3  c             Catsup
     1/4  lb            Bacon, diced
   1      tb            Salt
   1 1/2  ts            Dry mustard
     1/4  t             Pepper

  Soak beans in water overnight.  Drain and put all ingredients in
  cooker. Add 1 cup water and stir to blend. Cover and cook on low 10
  to 12 hours. Can also spice it up with a few cloves of garlic, a half
  teaspoon of powdered ginger, and a good dash of Worchestershire
  sauce. As an option, stir in 1 cup drained pineapple chuncks during
  the last hour of cooking for a delicious fruity flavor.
 
  Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991.
 
 
 
 
 
 
 
 

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                     *  Exported from  MasterCook  *

                            Crockpot Red Beans

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Red kidney beans -- soaked
                        overnight in water
   1 1/2  c             white rice
  16      oz            Tomato -- stewed
   1                    ham hock
   1      t             basil
   1      t             thyme
   1                    Onion -- chopped
   2                    Garlic clove -- OR
     1/4  t             Garlic powder
                        White pepper -- to taste
                        Salt -- to taste

  I put the everything in the crockpot at the same time, except
for the rice.  Turn on high for 4 hours, then on low for 6 hours.
During the last 1 1/2 hour,put in the rice.  The final ingredient
is about 1/2 cup of white wine.  You can add this whenever.  It
is optional, of course.
  My husband really likes it spicy, so he adds 1/8 tsp red
pepper.  Enjoy!
  Mary Mann from Dallas

                    per Mary Mann Killen   (RSTX11B)
 
 
 
 

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                     *  Exported from  MasterCook  *

                       Crockpot Red Beans and Rice

Recipe By     : AUNT TEA M
Serving Size  : 1    Preparation Time :0:00
Categories    : Rice                             Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small pkg     red beans
                        basil
                        baking soda
                        oregeno
   2                    chopped tomatoes
                        thyme
   2                    chopped onions
                        rosemary
                        chopped bell pepper
   1                    bay leaf
                        ground black pepper
                        chopped garlic

Place beans in large pot or Dutch oven and cover with baking soda and water.
Soak  for about 1/2 hour drain, rinse and repeat  the process 2 more times.

Place red beans, onions, garlic, tomat oes. bell pepper in crock pot.  Cover
with ground pepper, and herbs.  Fill crock pot about 3/4 full of water.
Cover and cook on low h eat all day.  About 1/2 hour before being done add a
chopped apple.

Cook Rice separately.
 
 
 
 

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                     *  Exported from  MasterCook  *

                         CROCKPOT SPLIT PEA SOUP

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups & Stews                    Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    (1-lb) package split peas
   1                    Ham bone (with some meat
                        Left on)  or
   2                    Ham hocks
   1                    Carrot -- diced
   1                    Onion -- diced
   1                    Stalk celery -- diced
   2       qt           Water
   1       t            Salt
     1/4   ts           Pepper

   Combine all ingredients in slow-cooking pot. Cover
  and cook on LOW for 8 to 10 hours. Remove ham bone;
  cut meat off, dice, and return meat to soup.
 
  Makes 8 servings Source: Crockery Cookery by Mabel
  Hoffman From the collection of Karen Deck
 
  Posted By kdeck@epaus.island.net On rec.food.recipes
  or rec.food.cooking
 
 

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                     *  Exported from  MasterCook  *

                         Dove's Nest White Chili

Recipe By     : Dallas Morning News
Serving Size  : 10   Preparation Time :0:00
Categories    : Chicken & Poultry                Chili
                Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   olive oil
   1      medium        onion -- chopped
   3      cloves        garlic -- minced
   2 1/2  cups          chopped ripe tomatoes
   6      whole         tomatillos -- diced
   1      whole         jalapeno pepper -- seeded and minced
   2      cups          chicken stock
   1      cup           chopped green chiles
   2      cups          chopped cooked chicken
     1/2  teaspoon      oregano
     1/2  teaspoon      ground cumin
   4      tablespoons   chopped fresh cilantro
   2      19 oz cans    cannellini beans -- undrained
   1      tablespoon    fresh lime juice
                        salt and pepper -- to taste

In a large pot, heat olive oil over medium-high heat.  Add onion and cook until onion begins to soften, 3-5 minutes.  Add garlic and cook 1-2 minutes longer.  Do not brown.  Add tomatoes, tomatillos and jalapeno, cook until tomatillos are soft.  Add chicken stock, green chilies, cooked chicken, oregano, cumin, cilantro, beans and lime juice.  Heat through and season to taste with salt and pepper.