It’s time for the Slow Cooker: A Writer’s Best Friend Blog Hop!
A note: these meals tend to make a LOT. As in, 9 to 12 servings “a lot.” I have two roommates, so we’re always on the lookout for recipes that will feed all three of us and leave some leftovers for lunch the next day.
Black Bean Soup
(Adapted from Emealz.com)
Last year, the roomies and I signed up for an online service called Emealz.com. Basically once a week they send you a meal plan and a grocery list, which was HOLY DEAR GOD WONDERFUL and saved us SO much time.
The very first meal plan we got had the following recipe on it for black bean soup, and it was the first thing I made. It was fabulous, and more importantly, it was FAST. After soaking the beans overnight, it took me all of 10 minutes to chop the onion, measure the spices, and throw everything in the slow cooker before work.
1 lb. dry black beans
1 c. chopped onion
2-3 T chopped jalapeno peppers (basically depending on how spicy you want it)
3 – 15 oz. cans chicken broth
1/2 t garlic powder
1 T chili powder
1 t cumin
1/4 t ground red pepper
3/4 t pepper
Soak your black beans overnight in 6-8 cups water.
Rinse and drain the beans, then dump everything in the slow cooker and cook it on low for 8-10 hours, until the beans are tender. Serve topped with sour cream, if you like.
For a side, toast some French bread. Dunk into your delicious soup and enjoy.
Pinto Bean Chili with Corn and Winter Squash
(Adapted from the Southern Living Slow-Cooker Cookbook)
Better known to the roomies and I as butternut squash chili. Yes, there are pinto beans, but there’s BUTTERNUT SQUASH, people. That is FAR more important.
This one’s also nice because if you chop the veggies the night before, your prep time in the morning is much, much shorter.
2 1/2 cups peeled butternut squash, cut into 1/2 inch cubes (~1 Lb.)
1 onion, chopped
1 red bell pepper, chopped
6-7 garlic cloves, minced*
2 T chili powder
1 t salt
1/2 t ground cumin
2 16-oz. cans of pinto beans, rinsed and drained
1 16-oz. package frozen whole kernel corn, thawed
1 15-oz. can crushed tomatoes
1 4.5-oz. can chopped green chiles
1 1/2 c. water
3/4 c. queso fresco, crumbled
Put everything in the slow cooker and cook it on low for 8 hours, until it’s thick and the squash is tender. Serve topped with cheese and a lime wedge on the side.
*The original recipe calls for one garlic clove. Because I love garlic and this makes some ridiculous amount of chili, I always use at least six cloves.
And now, here are the other blogs where you can find even more recipes!
Rebekah Loper, Writer
The Merry Mennonite
Sue Ann Bowling
Thoughts of a Visual and Verbal Artist
Write Backwards – Jamie Dement (LadyJai)
Bonnie Rae, Just Words