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A hearty meal that cooks up in the crockpot. Just delicious!
1. In a large pot, place the black beans in three times their volume of water. Set it over high heat, bring to a boil and let it boil 10 minutes. Cover the pot, remove from heat and let beans stand 1 hour. Drain and rinse.
2. In a crockpot, combine soaked black beans and 6 cups boiling water. Put the lid on and cook for 3 hours on high. Stir in carrots, celery, onion, garlic, bell pepper, jalapeno, lentils, and canned tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Put the lid on and cook on high for 2 hours.
3. Stir the rice into the crockpot and cook for an hour. Taste to make sure vegetables and rice are cooked thoroughly and are seasoned to taste. Puree the soup as desired with an immersion blender or by transferring 1/2 of the soup to a blender or food processor and processing it, then pouring back into the pot before serving.
4. Serve with sour cream and shredded cheese.
Cornish hens with a garlic butter crust, smothered in lemon and rosemary!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!