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Vegetarian Vegetarian
Creole Black Beans
6 15 oz. cans black beans, drained
3 cups onion, chopped
2 cups green pepper, chopped
8 cloves garlic, minced
4 tsp. dried thyme
3 tsp. dried oregano
3 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
2 vegetable bouillon cubes
10 bay leaves
2 8 oz. can tomato sauce
2 cup water
Combine the ingredients in the Crock-Pot
®
slow cooker. Cover; cook
on Low for 8 hours or on High for 4 hours. Remove the bay leaves
before serving and serve over cooked rice.
Recommended Unit Size: 4 - 7 Quarts
Chunky Vegetable Chili
4 15 oz. cans Great Northern beans, rinsed and drained
2 cups frozen corn
2 onions, chopped
4 ribs celery, chopped
2 6 oz. cans tomato paste
2 4 oz. cans diced green chilies, undrained
2 carrots, diced
6 cloves garlic, minced
2 tbs. chili powder
4 tsp. dried oregano
2 tsp. salt
2 cup water
In the Crock-Pot
®
Slow Cooker, combine the beans, corn, onion,
celery, tomato paste, green chilies, carrot, garlic, chili powder,
oregano and salt. Stir in the water. Cover; cook on Low for
5 1/2 - 6 hours, or until the vegetables are tender.
Recommended Unit Size: 4 - 7 Quarts
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