3 pound boneless pork roast
1 pound dry pinto beans
2 garlic cloves, minced
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 Tbsp. chili powder
1 Tbsp. salt
4 ounce can chopped green chilies (or make your own)
Rinse beans and place in empty crock pot. Cover beans with water and allow to soak overnight. (Do NOT turn crock pot on at all - just let the beans soak overnight in the cooker).
In the morning, drain beans, reserving soak water. Place roast in bottom of slow cooker. Add spices and green chilies. Replace beans on top of roast and add enough or reserved soak water to cover all ingredients. (Add additional water if necessary for all ingredients to be covered.)
Cook on HIGH one hour and then on LOW for 6 hours. Remove meat and shred with two forks. Return meat to slow cooker and cook an additional one hour on HIGH.
Serve over lettuce as a salad, over rice, or use as a filling for burritos, adding your favorite toppings such as cheese, sour cream, salsa, chopped onions or tomatoes.
Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Friday, March 6, 2009
Wednesday, February 25, 2009
Homemade Chili
1 lb. Ground beef
¼ cup bell pepper, chopped
½ cup onion, chopped
1 can Kidney beans with sauce (beans with added green chilies are even better!)
1 can chopped tomatoes with liquid
1 tsp. ground cumin
½ tsp. pepper
1 ½ tsp. salt
1 to 2 tsp. chili powder
Puree tomatoes in blender or food processor until smooth. In a large saucepan, brown the ground beef and drain. Add seasonings, pureed tomatoes and vegetables (onion, bell pepper and beans). Simmer over low heat for one hour.
* depending upon your family's preferences, you can use tomatoes that have green chilies added - or add some extra heat by adding fresh or jarred jalapenos or other peppers to your chili
* I also like to double this recipe as it freezes well or you can use leftovers over baked potatoes or as Indian Fry Bread topping to make a second meal easily
Yields – 1 ½ quarts
Serving Suggestions –
Chili with green salad or fresh veggie tray and either cornbread or rolls
Leftover chili served as topping on Indian Fry Bread (recipe in bread section) with taco toppings and bread with honey for dessert
Leftover chili is great topping for baked potato bar (also offer shredded cheese, sour cream, salsa, cheddar broccoli sauce) – add green salad and homemade rolls on side
¼ cup bell pepper, chopped
½ cup onion, chopped
1 can Kidney beans with sauce (beans with added green chilies are even better!)
1 can chopped tomatoes with liquid
1 tsp. ground cumin
½ tsp. pepper
1 ½ tsp. salt
1 to 2 tsp. chili powder
Puree tomatoes in blender or food processor until smooth. In a large saucepan, brown the ground beef and drain. Add seasonings, pureed tomatoes and vegetables (onion, bell pepper and beans). Simmer over low heat for one hour.
* depending upon your family's preferences, you can use tomatoes that have green chilies added - or add some extra heat by adding fresh or jarred jalapenos or other peppers to your chili
* I also like to double this recipe as it freezes well or you can use leftovers over baked potatoes or as Indian Fry Bread topping to make a second meal easily
Yields – 1 ½ quarts
Serving Suggestions –
Chili with green salad or fresh veggie tray and either cornbread or rolls
Leftover chili served as topping on Indian Fry Bread (recipe in bread section) with taco toppings and bread with honey for dessert
Leftover chili is great topping for baked potato bar (also offer shredded cheese, sour cream, salsa, cheddar broccoli sauce) – add green salad and homemade rolls on side
Subscribe to:
Posts (Atom)
