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Smokydevil  (Level: 163.0 - Posts: 5381)
Sun, 8th Jun '08 1:51 PM


Well, replace the chicken stock with whatever you like, I'm not that strict, but sometimes good bean recipes are hard to fine, and I enjoyed this one. Here goes:

Texas Black Bean Soup for the Crock Pot
2 15-ounce cans black beans, rinsed and drained
1 14 1/2-ounce can stewed tomatoes or Mexican stewed tomatoes, cut up
1 14 1/2-ounce can diced tomatoes or diced tomatoes with green chilies
1 14 1/2-ounce can chicken broth
1 11-ounce can Mexicorn, drained
2 4-ounce cans chopped green chilies
4 green onions, thinly sliced
2 to 3 Tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic
In a crock pot, combine all ingredients. Cover and cook on high setting for 4 to 5 hours or until heated through.

Yields 8 to 10 servings, about 2 1/2 quarts.

Any others??

Phitzy1  (Level: 66.4 - Posts: 873)
Fri, 13th Jun '08 4:09 PM

Hey Stout, I'd hate to point this out, but, Chickens are not Vegetables, unless they've been drugged.

Smokydevil  (Level: 163.0 - Posts: 5381)
Fri, 13th Jun '08 5:26 PM

Okay, so I have chicken stock once in sue me. I said replace it with whatever you like!! I just don't like the taste of vegetable stock, sorry. But,, Post something Phitz! I'm hungry........ Glad you're here!!

Flcyclist  (Level: 131.1 - Posts: 691)
Fri, 4th Jul '08 4:15 PM

If you like beans, here is a really good recipe. It has a slightly sweet taste and, of course, is a complete protein if you serve it with rice.

Bean Pot Medley

1 15-oz. can black beans, rinsed and drained
1 15-oz. can red beans, rinsed and drained
1 15-oz. can great northern beans, rinsed and drained
1 15-oz. can black-eyed peas, rinsed and drained
1 8-oz. can baby lima beans, rinsed and drained
1-1/2 cups ketchup
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup packed brown sugar
1/2 cup water
2 to 3 tsp. cider vinegar
1 tsp. dry mustard
2 bay leaves
1/8 tsp. black pepper

Combine all ingredient in slow cooker; stir.
Cover and cook on low 6 to 7 hours or until
onion and peppers are tender. Remove and
discard bay leaves.
Yield: 8 servings

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