crock-pot beans

[srl]

So, I take my lunches to work, I don't have time to cook, and it's too hot to stand over a stove anyway. Normally, I'd be perfectly happy with leftover rice, beans, and cheese in a bowl, but I'm looking for a way to minimize the prep time of making dried beans into something tasty

Comments

[dahlea]

Spanish rice and beans
1 T. olive oil
1 medium size yellow onion, chopped
1 small bell pepper, seeded and chopped
2 garlic cloves, minced
1/4 c.tomato paste
2 t. chili powder
3 c. slow cooked or 2 15.5 oz.cans pinto or kidney beans, drained and rinsed
1 14.5 oz.can diced tomatoes, with juices
1 1/2 c. water
1 T. soy sauce
salt and pepper
3 c. cooked long grain rice

Heat oil. Add onion,pepper and garlic, cover and cook until softened, about 5min. Add tomato paste, and chili powder and stir to coat. Transfer to slow cooker. Add beans, tomatoes, water, and tamari, season with salt and pepper, cover, cook on low 6-8 hours. About 10 min before serving time, stir in rice.

Basic beans
1 lb dried beans
1 large yellow onion
2 garlic cloves, crushed
2 bay leaves

Soake in enough water to cover plus an inch or 2 for 8 hours or overnight. Drain and place in slow cooker. Add herbs and onion. Add enough water to cover. Cover and cook on high 8-12 hours.

Spicy black bean chili
1 T. olive oil
1 large yellow onion, chopped
1 med. size bell pepper, seeded and chopped
2 garlic cloves, minced
2 T. chili powder or more to taste
1 28 oz.can crushed tomatoes
3 c. slow cooked or 2 15.5 oz. cans black beans, drained and rinsed
1 c. water
1 4 oz. can diced green chiles, drained
salt and pepper

Heat oil in large skillet over medium heat.
Add onion, bell pepper, and garlic, cover and cook until just softened, about 5 min. Stir in chili powder and cook about 30 sec longer. Transfer to slow cooker. Add tomatoes, beans, water, and chiles, season, cover and cook on low for 6-8 hours.

Serves 4.