Saturday, March 19, 2011
Southwestern Beans in the Crock Pot
1/2 cup dried white beans (1 15oz. can of beans is about the equivalent of 1/2 cup dried beans)
1/2 dried small red beans
1/2 cup dried black beans
1/2 cup dried lentils
1 can rotel (diced chilies and tomatoes)
2 cups broth (use whatever you have - I used turkey stock)
1 Tbsp chili powder
1 tsp. cumin
If using dried beans, soak overnight in water. Don't soak the lentils. Just the beans.
Drain and rinse soaked beans and place in crock pot with the rest of the ingredients. Stir gently until everything is mixed. Cook on low for 6-7 hours, or until beans are tender. Serve over rice, with chips, or cornbread. I liked topping mine with yogurt and a bit of cilantro.
*I needed my beans to be ready in less than 6 hours, so I cooked them on high for the first hour and then switched to low. I added the Rotel about 10 minutes before we were going to eat and it was fine. If you forget like I did and add it later, be careful not to stir too much. It makes the lentils mushy.