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.
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.
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.
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