When Daniel was younger and when I was pregnant with him, I received WIC. Now I have a large stash of dried beans in my pantry. In an effort to cook what we have instead of shopping for more, I decided that beans and rice for dinner last night would make a dent in the 10 pounds of dried beans in the pantry (I'm not kidding).
I scoured the web for a black & pinto bean soup recipe, but one was not to be found. I finally pieced together several and came up with my own thing. This is what you'll need:
1 pound each of black beans and pinto beans
2 cans of Rotel. I used mild because I'm a wuss.
1 can of tomato sauce
4 cups of rice (again, I cheated and used the boil-in-bag and used two bags)
6 cups of chicken broth (or vegetable broth if you want to go vegetarian)
6 cups of water
Spices: chili powder, minced onion, minced garlic, salt & pepper.*
*Here's where the measurements are kind of loose. I didn't measure, just dumped.
First you'll want to rinse and sort your beans. Apparently it's possible for there to be small rocks mixed in. I didn't find any in mine, but every recipe I read advised that you rinse and sort, so I'm passing that on to you. Put the dry beans in your crock pot (on low) with with 6 cups of broth and 6 cups of water. Add the Rotel and your spices. Then walk away. I cooked mine overnight, but if you put it on high it would probably take about 6-8 hours. You'll want to check on it from time to time and make sure that the water hasn't cooked out. Add more water if it seems low.
About an hour before you're ready to eat dinner, you'll want to crank the beans up to high and throw in your can of tomato sauce. Prepare your rice according to the directions. I actually cooked mine in some of the broth from the beans, just to give it a little kick. To serve, put rice in your bowl and add the beans on top. Add a little bit of shredded cheese on top, if you like. (I also added sour cream to mine).
And enjoy. Just be sure that you have some Beano first. ;)
I scoured the web for a black & pinto bean soup recipe, but one was not to be found. I finally pieced together several and came up with my own thing. This is what you'll need:
1 pound each of black beans and pinto beans
2 cans of Rotel. I used mild because I'm a wuss.
1 can of tomato sauce
4 cups of rice (again, I cheated and used the boil-in-bag and used two bags)
6 cups of chicken broth (or vegetable broth if you want to go vegetarian)
6 cups of water
Spices: chili powder, minced onion, minced garlic, salt & pepper.*
*Here's where the measurements are kind of loose. I didn't measure, just dumped.
First you'll want to rinse and sort your beans. Apparently it's possible for there to be small rocks mixed in. I didn't find any in mine, but every recipe I read advised that you rinse and sort, so I'm passing that on to you. Put the dry beans in your crock pot (on low) with with 6 cups of broth and 6 cups of water. Add the Rotel and your spices. Then walk away. I cooked mine overnight, but if you put it on high it would probably take about 6-8 hours. You'll want to check on it from time to time and make sure that the water hasn't cooked out. Add more water if it seems low.
About an hour before you're ready to eat dinner, you'll want to crank the beans up to high and throw in your can of tomato sauce. Prepare your rice according to the directions. I actually cooked mine in some of the broth from the beans, just to give it a little kick. To serve, put rice in your bowl and add the beans on top. Add a little bit of shredded cheese on top, if you like. (I also added sour cream to mine).
And enjoy. Just be sure that you have some Beano first. ;)
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