Pasta Fagioli

Ingredients :
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato’s, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta

DIRECTIONS :
Brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note: if you do not have a large crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! Enjoy everyone.

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easy crockpot chili

easy-crockpot-chili

ingredients

1 lbs. lean ground beef (or turkey)
1/2 can of red kidney beans, rinsed (15 oz)
1/2 can crushed tomatoes (28 oz)
1/2 can of water (28 oz)
1/2 large onion, minced
1 cloves of garlic, minced or pressed
1 Tbsp chili powder
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
1/4 tsp cinnamon
1/4 tsp cayenne pepper (optional – depends on how spicy you want it)
2 tsp red wine vinegar
1/2 tsp worcestershire sauce
1 tsp chocolate chips or cocoa powder

Directions

Place the ground beef in the bottom of the slowcooker.
Top with all spices.
Add liquid ingredients.
Cook on high for 4 hours, medium for 6, or low for 8.
Add kidney beans and cook for another 20 minutes.

Taco Soup

Slightly different than Linda's recipe.  (recipe)

Ingredients

• 1 lb. lean ground beef*
• 1 small onion, chopped
• 1 (15oz) can kidney beans, undrained
• 1 (15oz) can black beans, undrained
• 1 (15oz) can corn kernels, undrained
• 1 (15oz) can diced tomatoes
• 1 (8oz) can tomato sauce
• 1 pouch (2 tbsp) taco seasoning

Taco Toppings:
 
• shredded cheddar cheese
• sour cream
• diced tomatoes / pico de gallo
• sliced avocado
• corn chips
• lime wedges
• chopped cilantro

Directions:

1. Brown the ground beef and onion in a large pot, until cooked through and crumbled. Drain any excess fat.
2. Add the remaining ingredients to the pot and stir to combine. Cook over medium heat, letting simmer for about 10 minutes to let flavors blend.
3. Serve with optional taco toppings.

Southern Baked Beans (Purtzer beans)

Ingredients:

2 cups white navy beans, covered in water and soaked for 24 hours
1 tablespoon fresh thyme, chopped
1 tablespoon orange zest, minced
2 garlic cloves, minced
1/2 teaspoon dry mustard
2 tablespoons maple syrup or sorghum
2 cups chicken stock
6 slices bacon, cut into 3 inch lengths
1/2 teaspoon salt, kosher preferred

Directions:

Preheat oven to 300F.
Strain the soaked beans and place them in a large heavy pot.
Cover by 2 inches of cold water and bring to a boil, then simmer
beans until they are tender. Skim any foam that rises to the top
and discard.
Drain the tender, cooked beans and reserve 1 cup of the cooking liquid.
Place the cooked beans and the 1 cup of reserved cooking liquid in
a heavy 3 quart baking dish or pot, with a lid. I use a really heavy
enameled cast-iron pan.
Add the thyme, orange zest, garlic, dry mustard, maple syrup and
chicken stock to the beans.
Arrange bacon over the beans; cover with lid and place in oven,
bake for 1 hour.
Remove the lid and bake for an additional 45 minutes.
Season with salt and serve from the baking dish