Showing posts with label black beans. Show all posts
Showing posts with label black beans. Show all posts

Sunday, November 2, 2014

Chicken Enchilada Soup

"Chicken Enchilada Soup" is an easy crock pot recipe that's packed with a great combination of flavors.


1 cup chicken broth
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (4 oz) can diced green chilies
1 (10 oz) can enchilada sauce (mild, medium or hot)
1 (14.5 oz) can petite diced tomatoes
1 medium yellow onion, diced
1 tsp cumin
1 teaspoon chili powder
1 lb boneless, skinless chicken thighs or breasts (frozen is fine, just cook 2 hours longer)
1 (16 oz) can refried beans
1/2 teaspoon Sea Salt 
1/2 teaspoon pepper

Optional toppings: sour cream, chopped cilantro, sliced avocado, grated cheddar, tortilla or corn chips


Add broth, beans, corn, chilies, enchilada sauce, onion, tomatoes, cumin, and chili powder to the slow cooker

Give a quick stir and then chicken.  

Cover and cook on LOW for about 6-8 hours, or until chicken is cooked and tender.

Remove the chicken and shred.  

Stir refried beans into the hot soup until creamy.  

Add chicken back into the slow cooker.

Sea Salt and pepper.

Ladle into servings bowls and top with individual toppings.

Saturday, November 1, 2014

Ratatouille with Black Beans

This great "Ratatouille with Black Beans" is one of our family's best kept vegetarian crock pot recipe secrets. Nothing brings good times and good friends together like delicious food made with love. 


3 tablespoons olive oil, divided
3 cloves garlic minced
1 yellow onion, cut into ½-inch pieces
3 small Italian eggplant, peeled and chopped into ¾- to 1-inch pieces
Sea Salt and black pepper to taste
1 red pepper, seeded and cut into ¾- to 1-inch pieces
1 yellow pepper, seeded and cut into ¾- to 1-inch pieces
1 orange pepper, seeded and cut into ¾- to 1-inch pieces
2 small zucchini, cut into ¾-inch pieces
1 can (15 to 20 ounces) black beans, rinsed and drained
2 cups crushed tomatoes
¼ cup fresh basil leaves
2 tablespoons chopped fresh thyme
½ to 1 teaspoon crushed red pepper flakes
Fresh basil leaves for garnish (optional)


Heat 1 1/2 tablespoon oil in skillet on medium-low. 
Then add garlic and onion and cook for 3-4 minutes or until translucent. 
Add eggplant, season with salt and black pepper, and cook for 2-3 minutes. 
Turn heat to low and cover. 
Cook until eggplant is tender, 5-6 minutes. 
Pour into the crock pot.
Add peppers, zucchini, and black beans to slow cooker.
Combine tomatoes, basil, thyme, pepper flakes, and remaining 2 tablespoons oil in medium bowl. 
Blend and pour into crock pot. 
Stir together all ingredients.
Cover; cook on low for 6 - 8 hours or on high for 4 - 5 hours or until vegetables are tender. 
Adjust seasonings. 
Garnish with basil, if desired.