| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
16-oz. stewed tomatoes |
|
|
undrained cut up |
| 1 |
|
15.5-oz. butter beans |
|
|
drained |
| 1 |
|
15.5-oz. great northern |
|
|
beans drained |
| 1 |
|
15.5-oz. black beans |
|
|
drained |
| 1 |
|
15.5-oz. garbanzo beans |
|
|
chick-pea drained |
| 1 |
|
15.5-oz. kidney beans |
|
|
drained |
| 1 |
c |
Carrots, finely chopped |
| 1 |
c |
White onions, chopped |
| 2 |
|
Garlic cloves, chopped |
| 2 |
|
NuMex Big Jim green chiles |
|
|
roasted peeled seeded |
|
|
deveined and finely |
|
|
chopped or 2 4-oz. |
|
|
cans |
|
|
New Mexico green chiles |
|
|
chopped |
| 2 |
t |
Dried-parsley flakes |
| 1 |
t |
Dried-basil leaves |
| 1/2 |
t |
Dried-thyme leaves |
| 1/2 |
t |
Salt |
| 1/8 |
t |
Fresh ground black pepper |
| 1 |
|
Bay leaf |
INSTRUCTIONS
Here is a recipe in return for the cherry dumpling recipe. Thanks Joe
my boss was thrilled. The recipe comes from the cookbook "Sassy
Southwest Cooking" by our local writer Clyde Casey. This is one if his
favorites so he tells me. In a 2-quart slow cooker, combine all
ingredients; cover. Cook on high setting for 30 minutes. Reduce to low
setting; cook for 5 to 6 hours or until vegetables are tender. Remove
bay leaf before serving. Makes 8 servings. Posted to FOODWINE Digest
by Becky Holt <becky@YOGI.NMMI.CC.NM.US> on Apr 1, 1998
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”