Pork Chile Verde
Prep Time: 20 minutes
Cook Time: 4 hours HIGH or 10 hours LOW
Servings 4-6
Ingredients
- 1 ½ cups / 8 oz Pinto beans / Rancho Gordo San Franciscano
- 1 tbsp light olive oil
- 1 cup / 1 medium white onion, diced
- 2 tsp / 4 large garlic cloves, minced
- 2 poblano peppers, diced
- 8 whole tomatillos chopped / or 1 x 11oz can
- 1 Southwest Fiesta blend
- 1 lbs cubed pork shoulder, fat removed
- 1/2 tsp salt
- 4 cups / 32 fl oz chicken broth
- 1 cup / 8 fl oz water
- 6 corn tortillas
- ¼ cup sour cream
- ¼ cup cilantro, chopped
Rinse the beans and discard any discolored ones. Put the beans into your slow cooker.
Heat the olive oil In a skillet over a medium heat. Add the onions and garlic and cook gently for 2 minutes. Add the onion and garlic mixture to the beans.
Add the poblanos, tomatillos, Southwest Fiesta blend, pork, salt, chicken broth and water to your slow cooker.
Cover and cook on LOW for 10 hours or HIGH for 4 hours.
Serve with corn tortillas and top with sour cream and cilantro.
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Bean and Squash Chili
Prep Time: 20 minutes
Cook Time: 4 hours HIGH or 10 hours LOW
Servings 4-6
Ingredients
- 1 ½ cups / 8 oz dried Pinto beans
- 2 cups /1 large onion, chopped
- 2 tsp / 4 large cloves garlic, minced
- 4 cups / 1 medium butternut squash peeled & cubed 1” pieces
- 1 Southwest Fiesta blend
- 2 chipotle chilis, canned in adobo, chopped
- 3 cups chicken broth
- 1 x 14.5 oz can diced tomatoes
- 2 tbsp tomato paste
- ½ tsp salt
- 4-6 cups cooked brown rice *optional
- ½ cup cilantro, chopped
- 1 avocado, sliced
- sour cream
Rinse the beans and discard any discolored ones. Put the beans into your slow cooker.
Add the onion, garlic, butternut squash, Southwest Fiesta blend, chipotle chilis, chicken broth, diced tomatoes, tomato paste and salt to the beans.
Cover and cook on LOW for 10 hours or HIGH for 4-5 hours.
Serve over cooked brown rice topped with cilantro, avocado and sour cream.
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Bean & Vegetable Coconut Curry Soup
Prep Time: 20 minutes
Cook Time: 4 hours HIGH or 8-9 hours LOW
Servings 4-6
Ingredients
- 1 ½ cups / 8 oz Pinquito beans
- 2 tbsp light olive oil
- 2 cups / 1 large onion, diced
- 2 cups / 2 large carrots, cut into 1cm rounds
- 2 cups leek, 1 medium diced
- 1 cup / 2 medium stalks celery, sliced
- 2 tsp / 4 large cloves garlic, minced
- 1 tbsp ginger
- 2 tbsp tomato paste
- 1 x 14oz canned tomatoes
- 1 Indian Dal blend
- 4 cups vegetable broth
- 1 x 12oz can of coconut milk light
- 2 sheets glass noodles, cooked
- juice of 1 lime
Rinse the beans and discard any discolored ones. Put the beans into your slow cooker.
Heat the olive oil In a skillet over a medium heat. Add the onions, carrots, leek and celery cook gently for 2 minutes.
Add the onion mixture to the beans in your slow cooker and stir in the garlic, ginger, tomato paste, canned tomatoes, Indian Dal blend, vegetable broth.
Cover and cook on LOW for 8-9 hours or HIGH for 4 hours.
Stir in the coconut milk and glass noodles.
Serve with a squeeze of lime juice.
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Curried bean tortillas
Prep Time: 20 minutes
Cook Time: 4 hours HIGH or 8-9 hours LOW
Servings: 6
Ingredients
- 1 ½ cups / 8 oz Pinquito beans
- 1 ½ cups / 1 medium onion, diced
- 1 cup / 2 medium carrots, diced
- 2 tsp / 4 cloves garlic, minced
- 1 green chili, chopped
- 1 Indian Dal blend
- 1 tbsp tomato paste
- ½ tsp salt
- 3 cups chicken broth
- corn or flour tortillas
- ½ cup sour cream
Rinse the beans and discard any discolored ones. Put the beans into your slow cooker.
Add the onion, carrots, garlic, chili, Indian Dal blend, tomato paste, salt and chicken broth.
Cover and cook on LOW for 8-9 hours or HIGH for 4 hours.
Serve spooned onto flour tortillas and top with sour cream and cilantro.
