Slow-Cooked Fresh Black Beans & Rice

I’ll admit it. While tomatoes, corn and mushrooms can all be purchased at the Farmer’s Market mine came from Meijer. I was in Pennsylvania last week and had to pick up groceries mid-week because my fridge was fairly barren, so I cheated. However, had I not been prowling Meijer’s produce I never would have stumbled upon the package of fresh black beans and felt compelled to try and do something with it eventually leading to the existence of this recipe.

Slow-Cooked Black Beans & Rice

6 oz fresh black beans
1.5 cups rice
1 cup halved cherry tomatoes (green tomatoes would work great as well)
1 cup diced portabella mushrooms
1 cup corn niblets
20 oz water
1/4 tsp Salt
1/4 tsp fresh cracked pepper
1/2 tsp garlic powder
1/2 tsp tsp cayenne pepper

Note: I used fresh black beans, so I didn’t need to soak them. I got them from the produce section of my local Meijer by the sprouts & tofu. Feel free to substitute canned or dried beans, just pre-soak the dried ones.

Toss all ingredients into your crock-pot. Cook at medium heat for 3-3.5 hours.


Super Corny Bread & Potato Soup

Potato soup served over a piece of super corny bread

Wow. It’s been forever since I’ve posted a recipe up here. I really have been cooking. I promise this is true. Apparently not anything very interesting though.

So this past weekend I had a Hostess & Customer Appreciation Lunch for my lovely lia sophia ladies and decided to go all homemade on the main course with corn bread and potato soup.

Super Corny Bread

based on the Double Corn Bread recipe from Better Homes & Garden’s red plaid cookbook

a piece of super corny bread

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon butter
2 beaten eggs
1 cup milk
1/4 cup cooking oil or melted butter
2 1/2 cups corn

Stir together flour, cornmeal, sugar, baking powder & salt. Set aside.

Add the 1 tablespoon butter to your pan (I used a 9×13 pan) and place in your oven at 400 degrees until melted then remove and use to coat the bottom and sides of the pan.

In a separate bowl mix together the eggs, milk & oil. Pour into flour mixture and stir until moistened. Fold in corn (I used leftover cooked corn) and pour into pan. Bake for 20 minutes or until golden brown.

Estimated 15 pieces @ 146 calories a piece.

Crockpot Potato Soup

Homemade potato soup in the crock pot

4 cups water
6 medium sized potatoes peeled & diced
2 medium turnips diced
1 cup diced fresh celery
1/2 cup diced fresh onion
1 1/3 cups diced carrots
1/2 cup diced ham
1 can cream of mushroom soup
1 can cheddar soup
2 tablespoons dried dill
1/8 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cayenne pepper

Slice, dice, etc. all of your ingredients. I used mostly red potatoes with a couple Yukons in the mix as well and smoked ham. Throw, well, pour all of it into your crockpot/slow cooker. Mix. Set to high and let cook for 5 hours. Refrigerate overnight. Cook on low for 3 hours or until warm. Enjoy.

Estimated 14 1 cup servings @ 196 calories a serving.

Potato soup served over a piece of super corny bread