With my fever raging, and the whole family down for the count with this swine flu, I just didn't feel like cooking yesterday. But I could throw things in the crockpot ... so I did. Sorry but I didn't measure - that's why I call it "throw"-together!
white beans (maybe a cup or 2?)
water to cover
Cook until soft. Added quinoa (maybe a cup?) and more water, and cooked until quinoa was soft. Added dried soup veggies (maybe a cup - green beans, peas, carrots, potatoes, onion, bell peppers, etc.). Also added lots of dried garlic (good for immune system) and dried onion dices. Pinch of hot pepper flakes.
When it smelled ready, we ate it with some bread I had done in the bread machine (comes in handy when I have no energy to knead).
I'm re-heating leftovers for tonight, after adding a dash of Mrs. Dash's garlic and herb mix, and we'll be adding some goat or sheep cheese to melt in the hot soup. Yum.
Showing posts with label Recipe-Crockpot. Show all posts
Showing posts with label Recipe-Crockpot. Show all posts
Spiced Quinoa
Since I have a gluten-intolerant kid who is also a very picky eater, I experiment with different grains. Here's something I made the other day (yes, in the crockpot again!) that we all enjoyed. PLUS it filled us up! The kid ate a big bowl of this plus some carrots. Made me happy.
Ingredients:
1 cup quinoa, rinsed with fine sieve
3 cups water
1/2 cup brown sugar
2 tablespoons pumpkin pie spice
1 tablespoon cinnamon
Directions:
Add rinsed quinoa and water to crockpot; cook on high for 4 hours. One hour before serving, add the sugar and spices, and cook on low. Served with a bit of butter (lactose-free for Hubby and soy-free for Kid) and a sprinkling of more brown sugar on the top.
I'm thinking next time I'll add with the spices about a teaspoon of tapioca flour to thicken it. Might even add raisins but kid doesn't like them.
Ingredients:
1 cup quinoa, rinsed with fine sieve
3 cups water
1/2 cup brown sugar
2 tablespoons pumpkin pie spice
1 tablespoon cinnamon
Directions:
Add rinsed quinoa and water to crockpot; cook on high for 4 hours. One hour before serving, add the sugar and spices, and cook on low. Served with a bit of butter (lactose-free for Hubby and soy-free for Kid) and a sprinkling of more brown sugar on the top.
I'm thinking next time I'll add with the spices about a teaspoon of tapioca flour to thicken it. Might even add raisins but kid doesn't like them.
Crockpot sausage and cabbage
I'm cleaning out the freezer. My kid's birthday is next week (omg... a teenager!) and need to make room for lots of gluten-free items I've ordered at a special bakery. So... found some breakfast sausage without casing. Did this in the crockpot:
Ingredients:
1 pound breakfast sausage, no casing
1 1/2 cup water
3 baking potatoes, scrubbed and chunked
1 onion, diced
1/3 head green cabbage, sliced
1 cup baby carrots
Directions:
Turned on the crockpot, high. Crumbled the breakfast sausage into the bottom and cooked on high for about 2 1/2 hours (until cooked through). Added the rest of the ingredients, cooked on high for about 3 more hours, or until the potatoes were fork-tender. Stirred before serving.
As you can tell, I don't use spices very often. Feel free to season to taste.
Hubby said he loved it (the garlic and other spices from the sausage added more flavor to the dish), and even took some for lunch today. (I don't like cooked cabbage or sausage, and Picky-Eater Kid wanted gluten-free mac-and-cheese for dinner, so ... yep, I made 3 different dinners last night! That's ok... I'm used to it.)
Ingredients:
1 pound breakfast sausage, no casing
1 1/2 cup water
3 baking potatoes, scrubbed and chunked
1 onion, diced
1/3 head green cabbage, sliced
1 cup baby carrots
Directions:
Turned on the crockpot, high. Crumbled the breakfast sausage into the bottom and cooked on high for about 2 1/2 hours (until cooked through). Added the rest of the ingredients, cooked on high for about 3 more hours, or until the potatoes were fork-tender. Stirred before serving.
As you can tell, I don't use spices very often. Feel free to season to taste.
Hubby said he loved it (the garlic and other spices from the sausage added more flavor to the dish), and even took some for lunch today. (I don't like cooked cabbage or sausage, and Picky-Eater Kid wanted gluten-free mac-and-cheese for dinner, so ... yep, I made 3 different dinners last night! That's ok... I'm used to it.)
Crockpot Potato Soup
I hadn't made this soup since I had my first apartment at age 17. It was easy then, and is easy now! With the 100 pounds of potatoes I bought this weekend (99 cents per 10 pounds of potatoes - Safeway special thru today!), I had to come up with something.So yesterday I made soup.
In my small crockpot, I cut up 2 large and 3 small potatoes (washed, with skin on). Added 1 medium onion, cut in chunks. Added 3 cups of water. Set on high for 3 hours.
When the potatoes were soft, I smooshed some of the chunks with a fork which made it really creamy looking without using butter. Then I added another onion (cut in small chunks), 3 tablespoons real bacon pieces,1 tablespoon seasoned salt, 1 tablespoon garlic powder.
To serve, I sprinkled with dried parsley, and added sheep-milk cheese to Hubby's bowl (he can tolerate only goat and sheep cheese), with swiss to mine. If I could have found the box that had Velveeta in it (still haven't finished unpacking), I would have used that.
Pretty tasty! A bit salty, tho, from the bacon and seasoned salt. Will go easier on those the next time.
Crockpot Pot Roast
While I was at Wally World yesterday, found a pot roast for $4.50 - 2 pound roast for $2.25 a pound. Came home, and made this dish in the crockpot:
2 pound roast
3 tbls garlic powder
1 cup water
Cooked on high for 3 hours. Then added:
1 cup water
1 onion, cut in chunks
2 cups baby carrots
1 large potato, sliced
6 small tomatoes (from our indoor container garden)
3 tbls dried diced red bell pepper
2 tbls garlic powder
Cooked for another 2 hours. Hubby ate 2 big bowls. Then, to stretch it for more meals, I added:
2 small potatoes, sliced
1 cup baby carrots
1 onion, cut in chunks
1 cup water
1 cup penne pasta (on top, not mixed in)
Set to very low and let it go all night. Pasta was cooked but not mushy since I'd left it on top. Dished up a big bowl for Hubby's lunch, and put 2 more large servings in the freezer.
So... 5 good-sized servings (probably 6 or 7 regular sized) all for about $5.75. Not bad!
2 pound roast
3 tbls garlic powder
1 cup water
Cooked on high for 3 hours. Then added:
1 cup water
1 onion, cut in chunks
2 cups baby carrots
1 large potato, sliced
6 small tomatoes (from our indoor container garden)
3 tbls dried diced red bell pepper
2 tbls garlic powder
Cooked for another 2 hours. Hubby ate 2 big bowls. Then, to stretch it for more meals, I added:
2 small potatoes, sliced
1 cup baby carrots
1 onion, cut in chunks
1 cup water
1 cup penne pasta (on top, not mixed in)
Set to very low and let it go all night. Pasta was cooked but not mushy since I'd left it on top. Dished up a big bowl for Hubby's lunch, and put 2 more large servings in the freezer.
So... 5 good-sized servings (probably 6 or 7 regular sized) all for about $5.75. Not bad!
Recipe: Crockpot Beans and Salt Pork
I just discovered this recipe - found it in a pioneer book and modified it to suit me. Before bed on Friday, I placed all of the ingredients in the crockpot and let it simmer on low all night. The house smelled wonderful! Hubby and I ate on it all day; VHTS is a very picky eater and had to be coerced to eat any, but he loved the "bacon" taste.
For this recipe, you need to use a large-sized crockpot, and trust me, it will provide many meals! Well worth it.
Ingredients:
Put the beans, pork, spices and liquid in the crockpot on low heat. Cook covered for 8-10 hours. Then check the liquid level - add more if you need, to cover the beans. If it's too liquidy, you could add a half cup of rice or pasta. Add the dried veggies (if you do it at the beginning, they'll be mush!) Cook another couple of hours - beans should be very tender. Remove bones and any bay leaves. Sometimes I thicken it up by adding 2 tablespoons of rice flour (you could use wheat flour but we're gluten-free here) and cook for another 30 minutes or so. Serve in bread bowls or regular bowls, and add garnish just before serving.
This is a really cheap dish. Sometimes we get cheap bacon end pieces for $4.99; we could use a fifth of the package for this, so $1.00 plus $1.27 for the beans, and another $2.00 for the various dried veggies and spices + nothing if you use water instead of broth = $4.27 for a big crockpot that makes 8-10 servings. Add in bread and you have a well balanced meal for around $5.00 for 8-10 people!
This soup can be made so many different ways, just by varying the beans, spices and veggies. Enjoy!
Copyright (c) 2009 VP Lawrence-Williams
For this recipe, you need to use a large-sized crockpot, and trust me, it will provide many meals! Well worth it.
Ingredients:
- 1 pound of dry (picked-through) kidney beans
- 1 ham bone or a big ole chunk of salt pork or bacon
- 5 cups water or broth or red wine or any combination thereof!
- 1/2 cup various spices (you choose from: tobasco sauce, bay leaves, garlic, onion, thyme, sage, salt, pepper, red pepper flakes, marjoram, etc.)
- 2 cups miscellaneous dried vegetables (bell pepper, celery, carrots, potatoes, etc.)
- Garnish: chopped parsley, grated cheese, chopped scallions
Put the beans, pork, spices and liquid in the crockpot on low heat. Cook covered for 8-10 hours. Then check the liquid level - add more if you need, to cover the beans. If it's too liquidy, you could add a half cup of rice or pasta. Add the dried veggies (if you do it at the beginning, they'll be mush!) Cook another couple of hours - beans should be very tender. Remove bones and any bay leaves. Sometimes I thicken it up by adding 2 tablespoons of rice flour (you could use wheat flour but we're gluten-free here) and cook for another 30 minutes or so. Serve in bread bowls or regular bowls, and add garnish just before serving.
This is a really cheap dish. Sometimes we get cheap bacon end pieces for $4.99; we could use a fifth of the package for this, so $1.00 plus $1.27 for the beans, and another $2.00 for the various dried veggies and spices + nothing if you use water instead of broth = $4.27 for a big crockpot that makes 8-10 servings. Add in bread and you have a well balanced meal for around $5.00 for 8-10 people!
This soup can be made so many different ways, just by varying the beans, spices and veggies. Enjoy!
Copyright (c) 2009 VP Lawrence-Williams
Recipe: Stewed Pumpkin
I went down to do laundry the other day and realized we still had quite a few winter squashes left over from our harvest last Fall. They include a couple of pumpkins. So it got me thinking... what to do what to do.. besides the typical pumpkin pie. Here's an easy recipe for stewed pumpkin - in the crockpot!Ingredients:
1 medium sized pumpkin
4 cups water
1 stick butter (or lactose-free equivalent) in small chunks
1 -2 tablespoons of cider vinegar
1- 2 teaspoons of pumpkin pie spice
1 teaspoon salt
Directions:
Take the rind off the pumpkin, and clean out the innards. Cut into chunks and add to the crockpot with the water. Cook on high for 8 hours, until the pumpkin meat is tender. Add the rest of the ingredients to the crockpot and stir until well combined. Cook on low for 2 hours. Adjust spices to taste.
Pumpkin Pie Spice:
I buy this already made at Vitamin Cottage, but it also comes in tins in the spice section of a regular grocery store. You could also make your own from ground ginger, nutmeg, cloves, cinnamon. Use amounts of seasonings to your preference.
Copyright (c) 2009 VP Lawrence-Williams
Recipe: Crockpot Whitebean Stewp
A stewp is a thicker than a soup and thinner than a stew. Good and hearty for a Winter meal. Put it on to cook before work, and it'll be ready when you come home!
Ingredients:
2 cups dry white beans (pick through)
2 tablespoons dried garlic granules
1 cup dried onion dices
3 cups broth
3 cups water
1 teaspoon dried thyme
1 cup dried tomato slices or dices
1/4 cup sliced black olives
salt and pepper to taste
Directions:
Soak beans overnight. Add all ingredients except tomato and olives to crockpot. Cover and turn on low. Cook on low for 4-6 hours, or until you get home from work! Mash some of the beans to thicken the stewp, add the tomatoes and olives and cook another 20-30 minutes. Serve topped with parmesan cheese, and with a plate of fresh homemade bread.
Copyright (c) 2009 New View Group LLC
Ingredients:
2 cups dry white beans (pick through)
2 tablespoons dried garlic granules
1 cup dried onion dices
3 cups broth
3 cups water
1 teaspoon dried thyme
1 cup dried tomato slices or dices
1/4 cup sliced black olives
salt and pepper to taste
Directions:
Soak beans overnight. Add all ingredients except tomato and olives to crockpot. Cover and turn on low. Cook on low for 4-6 hours, or until you get home from work! Mash some of the beans to thicken the stewp, add the tomatoes and olives and cook another 20-30 minutes. Serve topped with parmesan cheese, and with a plate of fresh homemade bread.
Copyright (c) 2009 New View Group LLC
Recipe: Corn Chowder
This is a rich wonderful stew (Rachel Ray would call it a stewp - cross between a stew and soup) with lots of yummy goodness. The potato flakes thicken the broth and makes it surprisingly creamy-ish.
Ingredients:
3 cans corn
1 14-ounce can creamed corn
1/2 cup dried onion dices
2 14-ounce cans chicken broth
1/2 teaspoon dried thyme leaves
1/2 cup dehydrated potato flakes
salt/pepper to taste
Directions:
Combine all ingredients in small crockpot. Stir carefully to mix. Cover. Cook on low for 4-6 hours. Serve topped with crackers or green can parmesan cheese.
Alternative:
Add 1 cup dried chicken or turkey dices for a hearty-protein stewp.
Copyright (c) 2009 New View Group, LLC
Ingredients:
3 cans corn
1 14-ounce can creamed corn
1/2 cup dried onion dices
2 14-ounce cans chicken broth
1/2 teaspoon dried thyme leaves
1/2 cup dehydrated potato flakes
salt/pepper to taste
Directions:
Combine all ingredients in small crockpot. Stir carefully to mix. Cover. Cook on low for 4-6 hours. Serve topped with crackers or green can parmesan cheese.
Alternative:
Add 1 cup dried chicken or turkey dices for a hearty-protein stewp.
Copyright (c) 2009 New View Group, LLC
Recipe: Peachy Sweet-Taters
Ingredients:
5 sweet potatoes, cut into chunks
1 can peach pie filling
2 tablespoons almond, walnut or vegetable oil
Directions:
Grease bottom and sides of crockpot with oil. Place chunked sweet potatoes in crockpot. Add pie filling and mix well. Cover. Cook on low for 3-4 hours until potatoes are cooked through.
Alternate:
If no fresh sweet potatoes are available, open a few cans of "yams", drain and use those. This will cut the cooking time down considerably.
Copyright (c) 2009 New View Group, LLC
5 sweet potatoes, cut into chunks
1 can peach pie filling
2 tablespoons almond, walnut or vegetable oil
Directions:
Grease bottom and sides of crockpot with oil. Place chunked sweet potatoes in crockpot. Add pie filling and mix well. Cover. Cook on low for 3-4 hours until potatoes are cooked through.
Alternate:
If no fresh sweet potatoes are available, open a few cans of "yams", drain and use those. This will cut the cooking time down considerably.
Copyright (c) 2009 New View Group, LLC
Recipe: Italian Chicken-N-Taters
Ingredients:
4 potatoes or 4 cans new potatoes (drained)
1/2 cup dried bell pepper dices
1 cup chicken broth
2 large cans chunk chicken (with liquid)
1 cup Italian salad dressing
salt/pepper to taste
Directions:
Cut potatoes into chunks, and place into crockpot with bell pepper dices and chicken broth. Drizzle with half of the salad dressing. Top with the chicken chunks. Drizzle with remaining salad dressing. Cover. Cook on low 4-6 hours, until potatoes are tender. Serve garnished with parsley.
Copyright (c) 2009 New View Group, LLC
4 potatoes or 4 cans new potatoes (drained)
1/2 cup dried bell pepper dices
1 cup chicken broth
2 large cans chunk chicken (with liquid)
1 cup Italian salad dressing
salt/pepper to taste
Directions:
Cut potatoes into chunks, and place into crockpot with bell pepper dices and chicken broth. Drizzle with half of the salad dressing. Top with the chicken chunks. Drizzle with remaining salad dressing. Cover. Cook on low 4-6 hours, until potatoes are tender. Serve garnished with parsley.
Copyright (c) 2009 New View Group, LLC
Recipe: Turkey Cranberry Crockpot
This tastes just like Thanksgiving!
Ingredients:
4 cups dried turkey dices
4 cups turkey or chicken broth
1 can cranberry sauce
1 teaspoon poultry seasoning
1 package onion soup mix (dry)
Directions:
Place all ingredients in small crockpot, and cook on low 6-8 hours. Serve on stuffing/dressing or toast.
Copyright (c) 2009 New View Group, LLC
Ingredients:
4 cups dried turkey dices
4 cups turkey or chicken broth
1 can cranberry sauce
1 teaspoon poultry seasoning
1 package onion soup mix (dry)
Directions:
Place all ingredients in small crockpot, and cook on low 6-8 hours. Serve on stuffing/dressing or toast.
Copyright (c) 2009 New View Group, LLC
Recipe: Apple Summer Sausage
This can be done in the crockpot (start in the morning and eat at dinner) or as a foil-pocket on the grill:
Ingredients:
4 cups chopped Summer Sausage
. . . . (the kind that stores without refrigeration)
2 cups chunky applesauce
1/2 cup brown sugar
2 tablespoons dried garlic granules
Directions:
Combine all ingredients and cook in crockpot (on low) 6-8 hours. Or wrap in heavy duty aluminum foil and grill for 20 minutes or until heated through.
Copyright (c) 2009 New View Group, LLC
Ingredients:
4 cups chopped Summer Sausage
. . . . (the kind that stores without refrigeration)
2 cups chunky applesauce
1/2 cup brown sugar
2 tablespoons dried garlic granules
Directions:
Combine all ingredients and cook in crockpot (on low) 6-8 hours. Or wrap in heavy duty aluminum foil and grill for 20 minutes or until heated through.
Copyright (c) 2009 New View Group, LLC
Recipe: Creamy Italian Chicken
This recipe is so easy. It can be made in the crockpot for an easy grab-anytime meal.
Ingredients:
4 large cans chunk chicken, drained
2 envelopes Italian salad dressing mix
1 large can mushroom pieces, drained
Directions:
Place chicken in bottom of crockpot. Combine salad dressing mix, carrots and parsley with the water and pour over the chicken. Cover. Cook on low for 2 hours. In a small mixing bowl, add mushrooms to canned soup, and pour over chicken. Cook on low another 30 minutes before serving over pasta, rice, or toast.
Copyright (c) 2009 New View Group, LLC
Ingredients:
4 large cans chunk chicken, drained
2 envelopes Italian salad dressing mix
1/2 cup dried carrot dices
2 tablespoons dried parsley
1 1/2 cups water
2 cans condensed cream of chicken soup, undiluted
1 large can mushroom pieces, drained
Directions:
Place chicken in bottom of crockpot. Combine salad dressing mix, carrots and parsley with the water and pour over the chicken. Cover. Cook on low for 2 hours. In a small mixing bowl, add mushrooms to canned soup, and pour over chicken. Cook on low another 30 minutes before serving over pasta, rice, or toast.
Copyright (c) 2009 New View Group, LLC
Recipe: Cheezy Potato Soup
This will do well in a pot on a grill or stove, or even in a crockpot.
6 cans new potatoes, drained, chopped
1 cup dried onion dices
2 cans chicken broth
2 cups chopped processed cheese loaf (like Velveeta)
jarred bacon pieces
dried parsley
Directions:
Combine all ingredients (except bacon). Cook for about an hour on the stove, or 4 hours on low crockpot. Serve hot, garnished with the bacon and dried parsley.
Copyright (c) 2009 New View Group, LLC
6 cans new potatoes, drained, chopped
1 cup dried onion dices
2 cans chicken broth
2 cups chopped processed cheese loaf (like Velveeta)
jarred bacon pieces
dried parsley
Directions:
Combine all ingredients (except bacon). Cook for about an hour on the stove, or 4 hours on low crockpot. Serve hot, garnished with the bacon and dried parsley.
Copyright (c) 2009 New View Group, LLC
Recipe: Chicken and Rice-Noodle Soup
This is a take on regular chicken noodle soup, but it uses rice noodles. Rice noodles are gluten-free and come in many shapes, including little cars, macaroni, and penne. They also store well.
Ingredients:
2 5-ounce cans chunk chicken in water
2 14-ounce cans chicken broth (or about 4 cups made from boullion)
1/4 cup dried vegetables (mixed: carrots, spinach, celery)
2 tablespoons dried onion dices
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt/pepper to taste
1 1/2 cup rice noodles
Directions:
Combine all ingredients in large pot and simmer for 20 minutes. Add rice noodles (and more broth if needed) and simmer for another 10 minutes, or until noodles are cooked through.
OR - cook in crockpot for 4-6 hours, and add the rice noodles about 15 minutes before serving.
Very healthy, and lactose-free/gluten-free.
Copyright (c) 2008 New View Group, LLC
Update 1/2/09 at 7:13 p.m.: Hubby raved about this soup, calling it "absolutely delicious". Although he likes and/or tolerates my cooking and experiments, this was the first dish he went ga-ga over. Son said he would prefer it be made with no veggies except a couple bits of carrots, and wanted rice spaghetti-shaped (long-skinny) noodles so it would look more like his favorite canned chicken soup.
Ingredients:
2 5-ounce cans chunk chicken in water
2 14-ounce cans chicken broth (or about 4 cups made from boullion)
1/4 cup dried vegetables (mixed: carrots, spinach, celery)
2 tablespoons dried onion dices
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt/pepper to taste
1 1/2 cup rice noodles
Directions:
Combine all ingredients in large pot and simmer for 20 minutes. Add rice noodles (and more broth if needed) and simmer for another 10 minutes, or until noodles are cooked through.
OR - cook in crockpot for 4-6 hours, and add the rice noodles about 15 minutes before serving.
Very healthy, and lactose-free/gluten-free.
Copyright (c) 2008 New View Group, LLC
Update 1/2/09 at 7:13 p.m.: Hubby raved about this soup, calling it "absolutely delicious". Although he likes and/or tolerates my cooking and experiments, this was the first dish he went ga-ga over. Son said he would prefer it be made with no veggies except a couple bits of carrots, and wanted rice spaghetti-shaped (long-skinny) noodles so it would look more like his favorite canned chicken soup.
Recipe: Black-Eyed Pea and Ham Soup
Some people believe eating black-eyed peas on New Year's Day is good luck - so here's a recipe to help you bring all of the best to you in this near year.
Black-Eyed Pea and Ham Soup
· 1 pound dried rinsed/picked-over peas
· 1 medium can of diced tomatoes with liquid
. 1/2 cup dried vegetables: broccoli, spinach, cauliflower, carrots, etc.
· 1 teaspoon chili powder
· ½ cup dried onion dices
· 1 cup cornmeal
· 1 cup diced ham (or Spam)
· salt/pepper to taste
Directions:
Open/pick over and rinse the peas night before and place in crock-pot with enough water to cover. Let sit overnight. Next morning, change water, add the rest of the ingredients, and cook in crock-pot on low for 6-8 hours. Skim any froth.
Copyright (c) 2008/2009 New View Group, LLC
Black-Eyed Pea and Ham Soup
· 1 pound dried rinsed/picked-over peas
· 1 medium can of diced tomatoes with liquid
. 1/2 cup dried vegetables: broccoli, spinach, cauliflower, carrots, etc.
· 1 teaspoon chili powder
· ½ cup dried onion dices
· 1 cup cornmeal
· 1 cup diced ham (or Spam)
· salt/pepper to taste
Directions:
Open/pick over and rinse the peas night before and place in crock-pot with enough water to cover. Let sit overnight. Next morning, change water, add the rest of the ingredients, and cook in crock-pot on low for 6-8 hours. Skim any froth.
Copyright (c) 2008/2009 New View Group, LLC
Recipe: Kidney Bean and Pasta Soup
Kidney Bean & Pasta Soup
Ingredients:
Place all ingredients in a crockpot and cook on low for 4-6 hours. Serve topped with green can parmesan cheese and dried parsley. If you don't like beans, puree them first then add to crockpot. Adjust seasonings to your taste.
Copyright (c) 2008 New View Group, LLC
Ingredients:
- 1/4 cup dried onion
- 1 large can diced undrained tomatoes
- 4 cups water
- 4 tsp chicken or vegetable bullion
- 1 cup small regular or gluten-free shell pasta
- ½ tsp dried oregano
- pinch crushed red pepper
- ½ tsp dried garlic
- 1 can rinsed and drained red kidney beans
Place all ingredients in a crockpot and cook on low for 4-6 hours. Serve topped with green can parmesan cheese and dried parsley. If you don't like beans, puree them first then add to crockpot. Adjust seasonings to your taste.
Copyright (c) 2008 New View Group, LLC
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