Baked Beans for the Slow Cooker

1 can (1 lb, 12 oz) baked beans
6 slices cooked bacon, chopped
2 tablespoons bacon drippings
2 tablespoons finely chopped onion
1 can (1 lb.) stewed tomatoes
1 tablespoon brown sugar
1 tablespoon vinegar
1 teaspoon seasoned salt

Combine all ingredients in slow cooking pot. Cover and cook on low for 5 to 6 hours.

Makes 5 to 6 servings.

Cooking with Brown Sugar: 51 Recipes

Tangy Crunchy Kidney Bean Salad

2 large celery stalks, diced
1 can (8 oz) sliced water chestnuts, drained
1 can (27 oz) dark red kidney beans, drained
2 hard boiled eggs, diced
1 tablespoon finely diced raw onion
2 tablespoons vinegar
2 tablespoons sugar equivalent (Splenda or Equal)
1 tablespoon yellow mustard
1/4 cup Miracle Whip Free

Drain cans of kidney beans and water chestnuts. Toss drained kidney beans, diced water chestnuts, chopped celery, finely chopped onion and hard boiled eggs in large bowl.

Blend vinegar, sugar substitute, mustard & Miracle Whip till smooth consistency.

Toss salad with this dressing and serve. Can be made the day before.

Number of servings: 6

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Cool Kidney Bean Salad

1 hard boiled egg
1 regular size can of kidney beans (about 16 oz)
1 small onion (chopped fine)
2 tablespoons relish
2 tablespoons salad dressing (Miracle Whip)
1/2 teaspoon celery salt
1/4 teaspoon garlic salt

Rinse the kidney beans.

Put the chopped egg, rinsed kidney beans and all the other ingredients in a big bowl and mix everything well.

Chill for a couple of hours or even overnight.

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Kidney Bean Salad

2 eggs
2 (15 ounce) cans kidney beans, drained
1/2 onion, diced
1 stalk celery, diced
2 tablespoons sweet pickle relish
1/2 cup mayonnaise
salt and pepper to taste

Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop.

In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.

Makes 6 servings.

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Kidney Bean Salad with Mediterranean Dressing

1 ear of raw corn kernels
1/4 cup red onion, minced
1 15 oz can kidney beans, rinsed and drained
1 medium tomato, chopped
2 tablespoons parsley or cilantro, minced

Mediterranean Dressing
4-5 cloves garlic
1 cup extra virgin olive oil
1/3 cup fresh lemon juice
sea salt and pepper to taste

Combine all salad ingredients and toss with 1/2 cup Mediterranean Dressing.

Mediterranean Dressing
Press garlic and let sit for 5 minutes.

Whisk together the lemon juice, garlic, sea salt and pepper.

Slowly pour the extra virgin olive oil into the mixture while whisking constantly. The more slowly you pour and the faster you whisk, the thicker and creamier the dressing will be.

The dressing will store in the refrigerator for up to 10 days. It will solidify so you will need to bring it back to room temperature before using.

Salad: Serves 2
Dressing: Yields about 1-1/3 cup

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Lentils and Sausage

1 (16 ounce) package dry lentils
1 (16 ounce) can diced tomatoes, drained
2 (14 ounce) cans beef broth
3 cups water
1 carrot, chopped
2 pounds kielbasa (Polish) sausage, cut into 1/2 inch pieces
1 stalk celery, chopped

Rinse, drain lentils, do not soak.

In slow cooker, stir together lentils, tomatoes, broth, water, carrot, sausage, celery.

Cover, cook on High for 3 hours, or Low for 6 to 7 hours.

Stir well before serving.

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Four-Bean Supreme

1 can (16-oz) kidney beans, rinsed and drained
1 can (16-oz) pork and beans, undrained
1 can (15-1/2 oz) great northern beans, rinsed and drained
1 can (15-oz) black beans, rinsed and drained
1 medium onion, chopped
1/3 cup packed brown sugar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon lemon juice
1/2 to 1 teaspoon hot pepper sauce
1/4 teaspoon each: basil, dried, oregano, ground cumin, garlic powder, onion powder and pepper
3 bacon strips, cut into 2″ pieces

In a bowl, combine beans.

In other bowl, combine onion, sugars, salt. Lemon juice, hot pepper sauce and seasonings. Stir into beans.

Pour into greased 2-qt baking dish. Top w/bacon pieces. Bake, uncovered, at 350 degrees for 1 hr or until heated through.

Yield: 8-10 servings.

Cooking with Basil

Cooking with Basil

Garbanzo Beans and Greens

2 center-cut bacon slices
1 cup chopped carrot
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon paprika
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
2 1/2 cups fat-free, lower-sodium chicken broth
1 cup water
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
4 cups chopped fresh kale
1/2 cup plain 2% reduced-fat Greek yogurt
4 lemon wedges (optional)

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.

Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally.

Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.

4 servings

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