1 pound dried black beans-sorted and cooked beforehand-plan on 2 hours ahead of time.
3 oz pearl Quinoa
One 15 oz can Rotel Low Sodium Tomatoes with Chiles
One 15 oz can Del Monterey Low Sodium Chopped Tomatoes
Chopped onions-about 1/2 cup sauteed, or 2 tablespoons minced dried onion
Mrs. Dash Southwest Chipotle Salt Free Seasoning Blend
1/2 teaspoon garlic paste
2 teaspoons Santa Paula-brand-Chili Powder
A little garlic salt blend to taste
I typically don’t sell my food and I added the very last, so people can add in whatever they want. And I like way last sold my food then with the recipes always say.
It is a healthier way to eat and that way you don’t tick the picky people off who complain the food is too salty. People can it just the salt content to their own desires.
Cook one pound of black beans after sorting. The quick way to do it is to just soak them overnight and training in the morning, or you can take the sorted of beans cover with water, bring them to a boil and boil them about 2 minutes and then turn off the heat. Either way will work. From there it’ll take about 30 to 45 minutes to simmer them on low to end up with cooked black beans and that’s what you put in the crock pot.
Add the quinoa and tomatoes and Seasonings in water or vegetable stock to your Crock-Pot and cook on low at about 325 degrees for 1 hour.
Once the beans are cooked and add them to the crock pot, and then cook for another hour.
This is wonderful with homemade bread or corn bread. You can add some thawed frozen corn or corn that’s not loaded with sugar to the chili for a nice contrast and color and a nice flavor too if you like.
Note- is the quinoa Cooks is going to serve some of the water so you might have to add some more water or a vegetarian stock back to the Crock-Pot period as soon as you do that the King was going to “poof out” cook and absorb the water like rice does.
How’s that for a new cooking term? Kind of like Rachael Ray’s EVOO.
Recipe greatly adapted from “Quinoa and Black Beans in the book “Fix It and Forget It Vegetarian Cook Book by Phillis Pellman Good.
All images photographed and created by Paulette Motzko,
PLM Studios, Copyright March 2016