With a wintery weekend upon us and the potential for people to be more homebound with the forecast for freezing rain and slippery roads, I thought I would start your Friday with a recipe that is both comforting and delicious.
Ingredients: 2 cups boiling water 1 cup tomato juice (we use low/no sodium) 2 onions chopped 2 cloves garlic, minced 1 tsp. cumin 1 tsp. oregano 2 TBS. chicken or vegetable soup base (low sodium) 2 TBS. vinegar 2 TBS. lemon juice 1/2 tsp. molasses dash of cayenne pepper (we use traditional black ground pepper) 6 cups mixed beans, cooked
There are two methods you can use to prepare it.
Crockpot Put all ingredients into crock pot and heat on low for 4-6 hours. You can choose to sauté the garlic and onions ahead of time and then add to the other ingredients in the crock.
Stove Top In a large saucepan, bring all ingredients to a boil except for beans. Reduce heat and cook over medium-high heat for 5 minutes, until onions are tender. Add cooked beans and heat through. Serve topped with a choice of salad-bar toppings such as chopped tomatoes, green pepper, chopped egg, chopped olives, sliced celery, grated cheese, croutons. This recipe serves 8