Put 16 bean soup in crock-pot; let set overnight (8 to 10 hours) in water two times as much as that of beans.
Brown beef on stove in Worcestershire sauce and lemon pepper, salt and pepper to taste.
Put bouillon cube, onion and cooked meat in crock-pot with beans.
Cook 4 to 6 hours on high; reduce to low and cook for 6 hours.
way.
Place beans in crock pot and add the 6 cups
Quarter each pork chop.
Place meat in crock pot.
Pour soup over meat.
Set crock pot on low or medium.
Let cook for at least four hours.
Optional rice side dish: Five minutes before dinner time, ladle out 1 cup soup from crock pot.
If there isn't enough soup, add water to make 1 cup.
Use this liquid to prepare rice according to directions on box.
For the crock pot/slow cooker method; in a
Place everything into the crock pot.
Turn on low for 7 hours.
If adding Corn starch add it mixed in a bit of water.
Cook for another hour Total cooking time 8 hours.
Enjoy.
(For the bean mix you can add to
Place beans in strainer and rinse.
After rinsing, place beans in bowl and cover completely with water. After a couple of hours, rinse and refill water level.
Soak overnight.
Next day, rinse beans and place in crock pot.
Combine all ingredients except sausage.
Cover.
Cook on low heat for 6 hours.
Saute cubed sausage in pan.
Put sausage and drippings, if any, in soup.
Continue cooking on low for another 2 hours.
Enjoy!
Place dried beans in large bowl.
Rinse and sort beans.
Cover with water.
Soak overnight.
Next day drain beans and place in crock pot.
Combine all remaining ingredients and place in crock pot.
Cover.
Cook on low heat for 8 hours.
Remove ham bone and chop meat and return to pot.
Cook for 1 hour.
In a large pan or kettle, cover beans with water and add 2 tablespoons salt.
Soak overnight.
In the morning, bring to boil and then drain.
Add 2-quarts water.
Bring to boil.
Simmer slowly 2 1/2 hours to 3 hours.
May be cooked in crock-pot.
In a skillet, saute onion, garlic and sausage until sausage is brown. Drain off excess grease; add contents to bean pot with stewed tomatoes, lemon juice and flavor package.
Simmer for 10 minutes. Serves 12 to 14.
Great as a leftover next day.
Also freezes very well.
Layer round steak at bottom of crock-pot and season with Lawry's salt generously.
Layer carrot slices and green beans, then spread mushroom soup over the top of green beans, but not touching the walls of the pot.
Cook on high for 4 1/2 hours. Season with pepper before serving or just season individual servings at the table.
Serve with noodles.
Wash bean mix; place all ingredients in crock pot or large pot with cover.
Bring to a boil and cook slowly until beans are tender.
Take the sausage and parboil for 10 minutes; drain and cut in half.
Mix potatoes, onions and sausage.
Alternately layer potato mixture with soup in the crock-pot.
Cook 6 to 7 hours on low or 2 to 3 hours on high and turn to low for 1 hour.
Pour 1 can of each soup into crock-pot.
Place steak on top of soup.
Pour remaining 2 cans of soup on top of steak.
Cook on low heat all day.
Recipe can be divided.
Soak beans overnight in water.
Next morning, empty Ro-Tel into crock-pot along with rinsed beans.
Add enough water to cover beans, flavor packet from bean package and lemon juice.
Cook on high for 6 hours, then turn on low for 4 hours.
Add chili powder the last hour.
Serve with Mexican cornbread and salad.
ours on simmer or in crock-pot on low.
Top with
Mix all ingredients.
Cook in crock pot on high for 3 hours.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onions, bell peppers, jalepenos and mushrooms.
Add garlic, chili powder, and salt.
Cook for at least two hours on High.
Alternatively, cook vegetables in a small amount of oil in a large pot on medium heat for 10 minutes; add all other ingredients, bring to a simmer and cook 1-2 hours until flavours have combined and vegetables are soft.
Combine bean soup mix, bay leaves, oregano, chicken stock, and enough water to cover the beans by 1\" to 2 \" in crock pot.
Cook on high for 2 hours.
Add remaining ingredients and shift cooker to low. Cook for additional 3 hours.
For more zing, add cayenne or crushed red pepper when adding second set of ingredients.
Serve this as a complete meal or over rice if desired.
Freezes well.
Pour 1 can of soup into the bottom of crock-pot.
Add 1/2 package of dry soup mix and place roast on top.
Pour remaining soup mix on roast and then other can of soup.
Turn crock-pot on high for first 3 hours of cooking time.
Add potatoes and carrots and turn on low.
Cook until potatoes and carrots are tender.
I cook mine all day.
The meat will be very tender, no need to slice.
Rinse and sort beans. Mix beans, rice, onion, jalapenos, and water into crock-pot. Cook on low for 8.5 hours.
Add lime juice, cilantro, tomatoes, corn, and cheese. At this time also add 1/3 cup of desired cajun seasoning (Tony's, Emeril's, Luzianne, etc.). I use Lusianne, because it has less sodium. Continue cooking for another 30 minutes.
Serve warm by itself or, wrapped in a flour tortilla like a burrito, or serve with tortilla chips like a dip.
Add a dab of sour cream and/or guacamole for color, texture, and taste.