Easy Slow Cooker Cookbook (15 page)

VeGeTABles

Green Beans to enjoy

2 pounds fresh green beans

1 kg

1 onion, finely chopped

4 thick slices bacon

5 - 6 medium new potatoes

1 teaspoon sugar

5 ml

• Snap and wash green beans, place beans and onion in sprayed 5 to 6-quart (5 L) slow cooker.

• Cut bacon in 1-inch (2.5 cm) pieces and fry in skillet until crisp.

• Remove some of deeper “eyes” in new potatoes and cut into quarters.

• Add cooked bacon pieces and potatoes to cooker and 1

cup (240 ml) water.

• Add about 1½ teaspoons (7 ml) salt and sugar.

(A touch of sugar always helps fresh vegetables.)

• Cover and cook on LOW for 3 to 4 hours.

Serves 6 to 8.

102

VeGeTABles

Green Bean Revenge

2 (16 ounce) packages frozen whole green beans,

thawed

2 (425 g)

2 (8 ounce) cans sliced water chestnuts,

drained

2 (227 g)

1 (16 ounce) package cubed jalapeno Velveeta®

cheese

425 g

1 (10 ounce) can tomatoes and green chilies

280 g

4 tablespoons (½ stick) butter, melted

60 ml

1 tablespoon chicken seasoning

15 ml

1½ cups slightly crushed potato chips

360 ml

• In slow cooker, combine green beans, water chestnuts, cheese, tomatoes and green chilies, melted butter and

seasoning and mix well.

• Cover and cook on LOW for 3 to 5 hours. Just before serving, cover top with crushed potato chips. Serves 6 to 8.

TIP: If you would like this to be a one-dish meal, add 2 to 3 cups
(480 ml) cooked, cubed ham.

103

VeGeTABles

Crunchy Green Beans

2 (16 ounce) packages frozen whole green beans,

thawed

2 (.5 kg)

3 ribs celery, diagonally sliced

1 sweet red bell pepper, julienned

2 (11 ounce) cans sliced water chestnuts, drained

2 (312 g)

1 (10 ounce) can cream of chicken soup

280 g

½ cup slivered almonds

120 ml

1 (3 ounce) can french-fried onion rings

84 g

• In sprayed slow cooker, combine green beans, celery, bell pepper, water chestnuts, chicken soup and almonds.

• Cover and cook on LOW for 2 to 4 hours. About

10 minutes before serving, top with fried onion rings.

Serves 6 to 8.

A Different Bean

3 (15 ounce) cans black beans, rinsed, drained

3 (425 g)

3 (15 ounce) cans great northern beans, rinsed,

drained

3 (425 g)

1 (16 ounce) jar hot, thick-and-chunky salsa

.5 kg

½ cup packed brown sugar

120 ml

• Combine black beans, northern beans, salsa and brown sugar in 5 to 6-quart (5 L) slow cooker.

• Cover and cook on LOW for 3 to 4 hours.

• To include pinto beans in this dish, use only 2 cans black beans and 1 can pinto beans. Serves 6 to 8.

104

VeGeTABles

Beans and More Beans

4 thick slices bacon, cooked crisp, crumbled

1 (15 ounce) can kidney beans, drained

425 g

1 (15 ounce) can lima beans with liquid

425 g

1 (15 ounce) can pinto beans with liquid

425 g

1 (15 ounce) can navy beans with liquid

425 g

1 (15 ounce) can pork and beans with liquid

425 g

1 onion, chopped

¾ cup chili sauce

180 ml

1 cup packed brown sugar

240 ml

1 tablespoon Worcestershire sauce

15 ml

• In sprayed slow cooker, combine all ingredients and mix well.

• Cover and cook on LOW for 5 to 6 hours.

Serves 6 to 8.

Better Butter Beans

2 cups sliced celery

480 ml

2 onions, chopped

1 green bell pepper, julienned

1 (15 ounce) can stewed tomatoes

425 g

¼ cup (½ stick) butter, melted

60 ml

1 tablespoon chicken seasoning

15 ml

3 (15 ounce) cans butter beans, drained

3 (425 g)

• In slow cooker, combine all ingredients and mix well.

• Cover and cook on LOW for to 4 hours. Serves 6 to 8.

TIP: You can make this a one-dish dinner, add 2 to 3 cups
(480 ml) cooked, cubed ham.

105

VeGeTABles

Italian Beans

2 (15 ounce) cans garbanzo beans, drained

2 (425 g)

1 (15 ounce) can red kidney beans, drained

425 g

1 (15 ounce) can cannellini beans, drained

425 g

2 (15 ounce) cans great northern beans, drained

2 (425 g)

1 teaspoon Italian seasoning

5 ml

1 (1 ounce) packet dry onion soup mix

28 g

1 teaspoon minced garlic

5 ml

½ cup beef broth

120 ml

• Combine all ingredients in slow cooker and stir well.

Cover and cook on LOW for 5 to 6 hours or on HIGH

for 2 hours 30 minutes to 3 hours. Serves 6 to 8.

Creamy limas

2 (16 ounce) packages frozen baby lima beans,

thawed

2 (.5 kg)

1 (10 ounce) can cream of celery

280 g

1 (10 ounce) can cream of onion soup

280 g

1 sweet red bell pepper, cored, seeded, julienned

1 (4 ounce) jar sliced mushrooms, drained

114 g

¼ cup milk

60 ml

1 cup shredded cheddar-colby cheese

240 ml

• Combine lima beans, both soups, bell pepper,

mushrooms and ½ teaspoon (2 ml) salt in saucepan and

heat just enough to mix well. Pour into sprayed 4 or

6-quart (4 L) slow cooker. Stir well.

• Cover and cook on LOW for 8 to 9 hours.

• Just before serving, stir in milk, remove limas to serving bowl and sprinkle cheese over top. Serves 6 to 8.

106

VeGeTABles

Chili Frijoles

2 cups dry pinto beans

480 ml

2 onions, finely chopped

2 tablespoons chili powder

30 ml

1 teaspoon minced garlic

5 ml

1 (15 ounce) can tomato sauce

425 g

1½ pounds lean ground beef

.7 kg

• Soak beans overnight in water. Drain and transfer beans to large slow cooker. Add onion, chili powder, garlic, tomato sauce, 1 tablespoon (15 ml) salt and

8 cups (2 L) water.

• In skillet, brown ground beef, drain and transfer to cooker.

• Cover, cook on LOW for 8 to 9 hours or until beans are tender and stir occasionally. Serves 6 to 8.

TIP: If you forget to soak beans overnight, here’s Plan B. Place
beans in large saucepan and cover with water. Bring to a
boil, turn off heat and let stand 1 hour.

107

VeGeTABles

Cajun Beans and Rice

1 pound dry black or kidney beans

.5 kg

2 onions, chopped

2 teaspoons minced garlic

10 ml

1 tablespoon ground cumin

15 ml

1 (14 ounce) can chicken broth

396 g)

1 cup instant brown rice

240 ml

• Place beans in saucepan, cover with water and soak

overnight.

• In 4 or 5-quart (4 L) slow cooker, combine beans, onion, garlic, cumin, chicken broth, 2 teaspoons

(10 ml) salt and 2 cups (480 ml) water.

• Cover and cook on LOW for 4 to 6 hours.

• Stir in instant rice, cover and cook additional

20 minutes. Serves 4 to 6.

TIP: If soaking beans overnight is not an option, place beans
in saucepan and add enough water to cover by 2 inches
(5 cm). Bring to a boil, reduce heat and simmer for 10

minutes. Let stand 1 hour, drain and rinse beans.

108

VeGeTABles

Cinnamon Carrots

2 (16 ounce) packages baby carrots

2 (.5 kg)

¾ cup packed brown sugar

180 ml

¼ cup honey

60 ml

½ cup orange juice

120 ml

2 tablespoons butter, melted