PICKLED BEANS IN A CROCK RECIPES

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RED BEANS RECIPE - EPICURIOUS



Red Beans Recipe - Epicurious image

An easy red beans over rice recipe straight out of New Orleans

Provided by Leah Chase

Yield Makes 6 servings

Number Of Ingredients 13

1 lb. red kidney beans
2 qt. water
1 large onion (chopped)
1/4 cup vegetable oil
1 lb. smoked ham (cubed)
1 lb. smoked sausages (in 1/2-inch slices)
1 cup water
1 tbsp. chopped garlic
1 bay leaf
1 tbsp. black pepper
2 tbsp. chopped parsley
1 tsp. whole thyme leaves
2 level tbsp. salt

Steps:

  • Pick through beans, removing all bad beans or any other particles. Wash beans well. Place beans in a 5-quart pot. Add the 2 quarts of water. Add onions; bring to a boil. Lower heat and let beans boil slowly for 1 hour. When beans are soft, stir well, mashing some against the side of the pot.
  • Heat oil in frying pan; add ham and sausage. Sauté in oil for 5 mintues. Then add the sausage, ham, and oil to beans. Deglaze pan with the cup of water, then pour into beans. Add all other ingredients. Let simmer for 30 minutes. Beans should be nice and creamy. Serve over rice.

CROCK-POT CHICKEN ENCHILADA SOUP - RECIPES, PARTY FOOD ...



Crock-Pot Chicken Enchilada Soup - Recipes, Party Food ... image

Crock-Pot Chicken Enchilada Soup from Delish.com is the soup you'll be making all winter long.

Provided by Lena Abraham

Categories     dinner

Total Time 3 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 16

1/2

Onion, finely chopped

1 tsp.

chili powder

1 tsp.

cumin

1 tsp.

garlic powder

1

(19-oz) can red enchilada sauce

1

(28-oz) can fire-roasted diced tomatoes

1

(15-oz) can black beans, drained and rinsed

1

(15-oz) can corn, drained and rinsed

2 lb.

boneless, skinless chicken breasts, cut into thirds

2 1/2 c.

chicken broth

1/3 c.

cheddar cheese, plus more for serving

1/4 c.

heavy cream

Sour cream, for serving

Chopped cilantro, for serving

Sliced lime, for serving

Crushed tortilla chips, for serving

Steps:

  • Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine. Set on high and cook for 3 hours, or until chicken is tender.
  • Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and heat on low until cheese is melted. Taste and season with salt if needed.
  • Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.

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