In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
Cook for about 6 hours on low.
Serve with tortillas, cornbread, rice, or French bread.
Enjoy!
This freezes well!
Leftovers are good on top of nachos!
Steam, microwave or boil potatoes until soft.
Drain and then mash potatoes with the baked beans.
Toast the bread, as desired.
Smash the beans down onto one slice, top with the pickle and cheese, cover and enjoy!
NOTES:
MUST use a seriously sharp cheese!
I use Heinz Vegetarian Baked Beans, but the flavor of any sort of sweet baked beans should work with the sharp cheddar and pickles.
I eat this with cold or warm beans, but always solid cheese.
For Vegetarian be sure your baked beans are Vegetarian.
Spray a 10cm x
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.
Stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan; heat over low heat until aromatic, 1 to 2 minutes. Add water, bring to a simmer, and remove from heat.
Stir black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker; add spice mixture and stir.
Cook on High for 6 to 8 hours.
Stir coconut milk into the chili, reduce heat to Low, and cook at least 30 minutes more.
In a large skillet over medium heat, add meatless ground burger, water and spices.
Mix well and let simmer for 10-15 minutes until heated through and water is absorbed.
Use this mixture to replace the seasoned ground beef in any of your favorite Mexican recipes!
Another note* One can use 1 cup of TVP in place of the soy crumbles or Boca. You might need a bit more that 1 cup of water to keep mixture from getting too dry.
Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
Slowly add the roux to the pureed vegetables.
Season to taste with salt and pepper.
Heat to the boiling point and serve while hot.
For Vegetarian use the water and a Vegetarian baked beans.
Preheat oven to 350 degrees.
Combine everything but pineapples and pour into a 2 quart casserole or baking dish.
Bake for 30 minutes, uncovered.
Stir in pineapples and bake 30 minutes more.
Enjoy!
For Vegetarian use vegetarian baked beans.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery.
Season with garlic, chili powder, parsley, oregano and basil.
Cook for at least two hours on high.
This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.
Prep time:
approx. 10 minutes.
Cook time: approx. 2 hours.
Makes 8 servings.
inutes.
Stir in the baked beans, salt and pepper and
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.
Preheat oven to 350 degrees F (175 degrees C).
Place the sweet potato on a baking sheet and bake until tender, about 30 minutes.
Heat olive oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and chili pepper until very tender, about 15 minutes.
Stir vegetarian ground beef into the skillet and cook until heated through, about 5 minutes.
Slice cooked sweet potato in half lengthwise and top with the skillet mixture. Place yogurt on top and season with salt and black pepper.
Cook pasta according to package. Drain. While pasta cooks, mix sauce and next 4 ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, simmer 10 minutes.
Coat a 13\" x 9\" baking dish with spray. Add pasta and top with sauce. (May be covered and refrigerated at this point. Bake 35 minutes or until heated).
Bake at 375F for 25 minutes. Remove from oven and sprinkle with cheese. Top with onions if desired.
Slice baked potatoes in half lengthwise.
Scoop out about 3/4 of flesh and set aside for other recipes.
Set skins on cookie sheet and place in oven about 4 inches away from top element. Broil 8 minutes.
Remove skins from oven and sprinkle with cheese. Season well and add bacon and paprika.
Broil another 4 to 5 minutes.
Serve hot with sour cream, if desired.
Preheat oven at 350 degrees; chop veggies.
Mix all ingredients in a 2 quart casserole dish.
Bake for 1 hour.
For Vegetarian use Vegetable bouillon.
Combine all ingredients and mix throughly.
Form into patties.
Fry in skillet in small amount of oil until lightly browned.
Can also be baked on sheet at 350 degrees farenheit for 25 minutes or until browned.
toast your bread.
butter if you like butter.
cut into 2 big diagonal traingles.
heat baked beans.
pour over toast.
serve.
br>Discard skin.
Chop baked potato with a large knife
Heat oil in a pan on medium heat until hot.
Add green chilli and onions.
Saute till the onions turn light brown.
Add all the veggies, red chilli powder and baked beans. Mix well.
Simmer for 2-3 minutes.
In your toaster in the meantime, toast the bread until it turns brown or as toasted as you would like it.
Remove the beans mixture from heat.
Spread it on the bread slice.
Garnish with parsley and grated cheese.
Serve hot.