Crock Pot Black Bean Soup

• 1 pound dried black beans
• 4 cups chicken broth (or vegetable for vegetarian)
• 2 cups chopped onion
• 1 cup water
• 1 Tbsp ground cumin
• 3 bay leaves
• 1 serrano chile or jalapeno, finely chopped
• 2 Tbsp fresh lime juice
• 1 tsp kosher salt
• chopped fresh cilantro
• sour cream

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.

Combine beans, broth, onion, water, cumin, bay leaves, and chile in the crock pot. Cover and cook on low 10 hours. Discard bay leaves. Stir in lime juice and salt. Ladle into bowls, top with chopped cilantro and sour cream.

Fried Rice

• 3 cups cooked white rice - leftover is best
• chopped chicken or pork (optional)
• vegetable oil or pam
• 1/2 cup shredded carrots
• 1/2 cup frozen peas
• other vegetables optional - broccoli, bell peppers, edamame
• 3 eggs, beaten
• 1/2 Tbsp sesame oil
• 2 Tbsp soy sauce
• 1 Tbsp rice wine vinegar
• 1 tsp rooster hot sauce (with the green cap)
• 3 green onions, chopped

If using meat, add oil or pam to wok and stir-fry until cooked through. Set aside, wipe out wok. Add oil or pam to wok, stir-fry vegetables over high heat until tender. Set aside, wipe out wok. Add more oil or pam, pour in eggs and cook for 20 seconds stirring constantly until starting to get solid but still semi-runny. Add rice, sesame oil, and soy sauce, stir until rice is coated with eggs. Allow to cook for 3 minutes, stirring occasionally. Return vegetables (and meat, if used) to wok, add remaining ingredients and stir to combine.

Tortilla Pizza

• 10" flour tortilla
• spaghetti sauce
• mozzarella cheese
• italian herbs
• your favorite toppings

Place a 10" flour tortilla on a cookie sheet and spread a thin layer of spaghetti sauce on top. Sprinkle cheese over the sauce, then add your favorite toppings. Sprinkle some dried italian herbs over the toppings, cover with more cheese, and then bake in the oven at 450 for about 12-15 minutes.

We have used pepperoni, sliced red peppers and bacon, chicken and barbeque sauce, ham and feta cheese, pulled pork, and even the mixture we use for our Southwestern Salad. We used monterey jack cheese for that one. Basically, you just need a sauce, cheese, and some toppings and you're good to go! This can be a good "clean out the fridge" recipe.

Black Bean and Sweet Potato Burritos

• 2 medium sweet potatoes, peeled and diced
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• One can black beans, drained and rinsed
• 1 cup vegetable stock
• 2 garlic cloves, minced
• Seasonings to taste: ground mustard, cinnamon, cayenne pepper, salt
• 4 large tortillas
• 1 cup shredded mozzarella (optional)
• ½ cup sour cream (optional)
• A couple handfuls of baby spinach

Boil the sweet potatoes in a large pot of salted water. In the meantime, sauté the onions in olive oil until translucent. Add the garlic when the onions are nearly finished. Add the black beans, vegetable stock and seasoning. Simmer, uncovered, over medium-high heat until the stock is absorbed.

Warm the tortilla shells (sprinkled liberally with cheese).

Drain the water from the sweet potatoes and set aside. When the beans are finished add the potatoes and stir.

Divide the potato and bean mixture among the four tortillas. Top with baby spinach and sour cream, roll up and dive in.

Vegetable Curry

• 2 Tbsp cooking oil
• 1 tsp cumin
• 1 clove garlic, minced
• 1 tsp salt
• 1 tsp garam masala
• 1 tsp grated fresh ginger
• 1 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 2 medium tomatoes, seeded and chopped
• 2 medium potatoes, peeled and diced
• 1/2 cup chopped carrot
• 1/2 cup frozen cut green beans
• 1/2 cup frozen peas
• 2 cups water
• 1/4 cup raisins
• 1/4 cup whipping cream (optional - we sometimes use coconut milk)
• 2 cups cooked rice
• fresh cilantro (optional)

In a large skillet heat oil over medium heat. Add cumin, garlic, salt, garam masala, ginger, turmeric, and cayenne. Cook and stir for 15 seconds (watch closely to avoid burning). Add tomatoes, potatoes, carrot, green beans, peas, water and raisins. Bring to boiling; reduce heat. Simmer, covered, for 15-20 minutes or until vegetables are tender. If desired, stir in cream. Serve with rice, garnish with cilantro.

Southwestern Salad

• 1 can corn, drained
• 1 can black beans, drained and rinsed
• 1 red pepper, diced
• 1/2 red onion, minced
• 2 cloves garlic, minced
• 1/4 tsp chili powder
• 1/2 tsp cumin
• 1 Tbsp apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper

Serve on lettuce with shredded cheese, salsa, ranch dressing, and crumbled tortilla chips.

The mix also tastes good as a chip dip for whatever you have leftover after salads.

Pasta Primavera

• 8 oz rotini, cooked and drained
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 2 cups broccoli
• 1/2 cup shredded carrot
• 3-4 cloves garlic, minced
• 3/4 cup peas
• 1/2 cup chopped parsley
• 1/2 pint light whipping cream
• 2 Tbsp butter
• 1/2 cup shredded parmesan
• salt and pepper

Over medium heat, spray wok or pan with Pam. Saute broccoli 2 min, add other veggies and garlic, saute until tender. Remove from pan.

Melt butter in pan, whisk in cream and cheese until smooth. Add pasta to pan, stir until coated with sauce. Add veggies back in along with parsley, turn off heat, stir until combined. Salt and pepper to taste.