Mexican Bean And Cheese Dip
1 (15 ounce) can refried beans
1 (8 ounce) jar taco sauce
1 pound Velveeta cheese, cubed
1 package dry taco seasoning mix
Combine ingredients in 2 quart slow cooker. Cover; cook on low for 2 to 3 hours, or until cheese is melted. Serve warm from the cooker with tortilla chips.
Makes about 5 cups dip.
Rice ‘N Beans ‘N Salsa
2 (16 ounce) cans black or navy beans, drained
1 (14 ounce) can chicken broth
1 cup uncooked long-grain white or brown rice
1 quart salsa, mild, medium or hot
1 cup water
1/2 teaspoon garlic powder
Combine all ingredients in 3 to 5 quart slow cooker; stir well. Cover; cook on low for 8 to 10 hours, or on high for 4 hours.
Makes 6 to 8 servings.
Slow Cooker Baked Beans
2 1/2 cups dry pinto or kidney beans
2 1/2 quarts water
4 cups fresh water
2 cups pizza sauce
3 tablespoons sorghum molasses
2 teaspoons chili powder
2 teaspoons salt
2 slices bacon, fried and crumbled, optional
Place dry beans in large soup kettle. Cover with 2 1/2 quarts water. Allow to soak for 8 hours, or overnight; drain. Or, for a quicker method, bring beans to a boil after covering with 2 1/2 quarts water. Boil, covered, for 2 minutes. Turn off heat and allow beans to stand for 1 hour, covered. Drain. Place beans and 4 cups fresh water in 4 quart slow cooker. Add remaining ingredients, stirring together well. Cover; cook on low for 6 hours, or until beans are tender.
Makes 6 servings.
so today i made vegetable and bean casserole! i had it for my lunch. it was delicious! i forgot to take a pic. it was such a simple recipe to make. anyone can make it, even if you rarely cook!
1 onion, chopped
2 carrots, chopped
1 leak, chopped
1 stick of cellery, chopped
one sweet potato, cubed
two white potatos, cubed
a litre of vegetable stock
a tin of mixed beans
1 clove of garlic, crushed
salt, pepper, and thyme to season
fry light cooking spray
This is a slimming world recipe.
fry onion, leak, cellery and garlic in a pan for 5 minutes until the vegetables start to become tender.
once they are tender, add in the carrot, potatos, and vegetable stock, and season well with salt, pepper and thyme. you can also use other spices if you have them to hand.
bring to the boil and then simmer on a low heat for 15 to 20 minutes until all the vegetables are tender. five minutes before you take the pan off the heat add in the beans.
serve hot, season with extra seasoning when its in the bowl if you would like.
and voila! Its so delicious guys!
You wont be disappointed!
Sorry I have no photos for you to see!