Slow Cooker Black Bean Soup

My infant requires a no-dairy, no-soy diet of me.  This means I have had to start making a lot of my own food.  It also means I am on the look out for tasty and easy recipes!  Here is a simple and good one, a pinterest success (found on budgetbytes.com)

- 2 cloves garlic

- 1 medium onion 

- 2 stalks celery 

- 2 medium carrots 

- 1 lb. uncooked black beans 

- 1 cup salsa 

- 1 Tbsp chili powder

- ½ Tbsp cumin 

- 1 tsp oregano 

- 4 cups vegetable broth (or chicken broth)

- 2 cups water

Mince the garlic, dice the onion and celery, and grate the carrots on a large holed cheese grater. Rinse the black beans in a colander under cool running water and pick out any stones or debris.  (I soaked my beans overnight.)

Combine the garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, vegetable broth, and water in a 5-7 quart slow cooker. Stir well.

Place the lid on the slow cooker and cook on high for 6-8 hours (you want the beans to get VERY soft). Once the beans are very soft, use a blender to blend the soup until it is thick and creamy (leave some beans whole if desired). Taste the soup and add salt if needed (this will depend on the broth used).  (I used a potato masher because I was feeling lazy about pulling out the blender.)

Slightly mashed or pureed, it is a tasty soup!  Garnish with fresh cilantro or chopped red onions or cheese or even a scoop of rice!

Garbanzo Beans

Garbanzo beans (or chick peas) have so many uses!! Here are a couple that I discovered (other than pureeing into hummus):

Spread garbanzo beans in one layer on baking pan. Drizzle with evoo and favorite seasonings (salt and pepper, or Jane's Crazy Salt, or your choice) Bake at 425 degrees for __

#1 - Bake for approx 20 minutes. The garbanzo beans become an almost nut consistency and are a yummy snack!

#2 - Bake for approx 15 minutes. The garbanzo beans are a less crunchy consistency and are still a great snack or side! (I like this consistency for toddlers.)

#3 - Bake for approx 10-12 minutes. The garbanzo beans are a little crispy but still a yummy bean-chewy. These are w.o.n.d.e.r.f.u.l when served as a substitute for rice in stirfry. You can drizzle a little soy sauce along with the evoo before baking and then serve as the bed for stirfry. If you are trying to cut back on carbs or just want your stirfry meals to last longer, this is a great option!

Max's Five Pound Bake Beans

My mom and dad are famous for making these beans at family and church get-togethers. They smell amazing, and taste even better! If you looking for a really hearty side, these are wonderful!

- 53 oz can Van Camp's pork and beans
- 1-2 cups ketchup
- 1-1 1/2 tbsp mustard
- 1/4 lb brown sugar
- 1 - 1 1/2 lb ground beef
- 1 lb bacon
- 1 small onion
- 1 green pepper (optional)
- 1 tbsp Worcestershire Sauce

Brown ground beef. Open pork and beans and pour into large mixing bowl. Remove pork. Add ketchup, mustard, and brown sugar to beans. Chop onion (and green pepper) and add. Add ground beef. Stir mixture while adding all ingredients to mix well. Cut bacon strips in half. Cook until firm, not hard. Pour bean mixture into large baking dish (13x9). Top with bacon (I like tearing bacon into bite-size pieces.) Bake at 325 for one hour.

Spicy Seared Tuna with Red Bean Sauce

- 1 1/4 cup small onion, finely chopped
- 1/2 cup green onion, finely chopped
- 2 tsp chopped fresh thyme
- 1 tsp allspice
- 4 to 6 jalapenos, finely chopped
- 1 tbsp Essence (see recipe on other post)
- 4 (6 oz) tunal steaks
- 4 tbsp EVOO
- 1 tbsp minced garlic
- 1 cup red kidney beans
- 1/4 cup fresh cilantro
- 4 cups chicken stock

In a food processor, puree 2/3 cup chopped onion, green onions, thyme leaves, allspice, 4 jalapenos and Essence to make a paste. Seasone each tuna steak with salt and pepper. Brush each tuna steak with 1 tbsp EVOO. Rub the paste completely over each steak.

In a sauce pot, heat 1 tbsp EVOO, when the oil is hot, saute the onions, garlic and remaining jalapenos for 1 minute. Add the beans and cilantro. Stir in the chicken stock and bring up to a boil (using less stock makes the beans more like a dip rather than sauce). Reduce to a simmer. Using a blender, puree the bean sauce until smooth. Season with salt and pepper.

When the oil is hot, sear the steaks for 2 to 3 minutes on each side for medium-rare.