December Recipe of the month
Each month, we will be showcasing one of our delicious recipes with ingredients from the garden!
Stevie's Yummy Beans
Servings-12 small bowls
Prep time-1/2 hour
Cook time-8 hours or more in standard sized crock pot
4 cups dried beans; equal amounts of black, kidney, cannellini and red beans
1/3 cup extra virgin olive oil
1/4 cup soy sauce
Fresh squeezed juice of one lemon or lime
1 T chili powder
1 can tomato paste
4 cups fresh chopped tomatoes, divided into parts
1 cup chopped onions
4 fresh garlic cloves, chopped
A handful of fresh cilantro, chopped
1/4 tsp salt
Soak the beans and salt in a crockpot overnight, making sure the beans are covered by water. In the morning it will be your choice whether you would like to drain and add fresh water or keep the water that the beans were soaked in. From there, add two cups of tomatoes, lemon or lime juice, tomato paste, olive oil, soy sauce, chilli powder, and chopped garlic to the pot. Add water 3/4 to the top of the crockpot, turn on high and let cook all day stirring occasionally, and add more water if needed. After about 6 hours, stir in the remaining two cups of tomatoes, chopped cilantro, and chopped onions. Continue to cook (about 2 more hours), and when the beans have softened and most of the moisture has been absorbed (and the vegetables have cooked down), turn the crockpot to low and let it simmer 1/2 hour or more. Serve the beans warm, wrapped in your favorite taco shell, topped with fresh cilantro, tomatoes, avocado, lettuce, sprouts and salsa. Yum!
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Here are some of my recipes from the garden that are light and refreshing!