Wednesday, March 3, 2010

Black Beans and Rice

from my "Fix it and Forget it" cookbook

(another of those recipes that was great the first time and hasn't impressed me since)

soak 1 lb. of dried red beans in water for 8 hours, discard water

Mix in slow cooker:
soaked beans
2 t. salt
1 t. pepper
3-4 c. water
6 oz. tomato paste
8 oz. tomato sauce
4 cloves minced garlic
cook on low for 10-12 hours and serve over rice

Variations:
Add ham, sausage or other meat to the beans.
Use canned beans and cook on high for one hour, then low for 3 hours.

Note: I've noted that my slow cooker often ends up burning stuff, so adjust the recipe to your slow cooker.




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