Wednesday, February 16, 2011

Black Beans

From: This one came straight from my husband's brain.  It's a Costa Rican recipe and it make me feel like I'm home no matter where I am.


1Tbsp of salt
1/2 onion skewered
16 oz dry black beans

How to: 

Put all the ingredients in the crock pot and fill the pot one inch below top of slow cooker.
Cook until the beans are soft (overnight on low, or on high if you can observe it and test the beans after several hours).

Poor Man's Chili

From: A Year of Slow Cooking

How to:  Just click here.

Side notes:

I used 1 tsp of chili powder instead of the corriander and tumeric.  I also dusted it with cinammon instead of throwing in a cinamon stick and I substituted great white northern beans instead of kidney beans.  These changes were because it's what I had in the kitchen.  :)

Slower Cooker Chicken & Dumplings



4 Boneless Chicken Breasts
2 T. of butter
2 (10.75 oz) cans of Condensed cream of chicken soup
1 onion diced
1 package of refrigerated biscuit dough torn into pieces

How to: Just click here.

Side notes:

I'm not a huge onion fan, and I was tempted to use only half an onion, but it is truly what gives this recipe its flavor, so throw it all in!

Green Bean Casserole

From: It's the classic Campbell's Kitchen recipe.


1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

How to:  Just click here.

Side notes:  In this picture I topped it with mozzarella cheese and french fried onions. Yumm!!