Black Bean Chilicrockpot, vegetarian 16.00 oz package dried black beans, 1 rinsed and picked over 4.00 cup boiling water 1.00 large onion, chopped 1.00 green bell pepper, cut into 1.00 inch squares 1.00 red bell pepper, cut into 1.00 inch squares 1.50 tablespoon chili powder 1.50 tablespoon ground cumin 0.25 teaspoon seasoned salt 3.00 garlic cloves, minced 0.50 teaspoon liquid smoke hickory 1 seasoning 6.00 oz can tomato paste 6.00 large plum tomatoes, chopped; or 28.00 oz can italian peeled 1 tomatoes, drained and 1 chopped 1. In a 3 1/2-quart electric slow cooker, mix together the beans, water, onion, green and red bell peppers, chili powder, cumin, seasoned salt, garlic, and liquid smoke. 2. Cover and cook on the low heat setting 6 to 9 hours, or until the beans are tender. Stir in the tomato paste and tomatoes. From: The Best Slow Cooker Cookbook Ever Natalie Haughton Harper Collins Publishers, 1995 Entered by: Lawrence Kellie From: Lawrence Kellie Date: 11 Oct 96 |
