Slow cookers are not just for soups and roasts.They are also great for beans and other vegetables. The recipes in this article are for veggies and beans that I love in the crockpot. For starters, I enjoy this Black Bean and Salsa Dip that is so easy in the slow cooker or crockpot. So easy and the cooker keeps it warm! The Old Settlers Beans is a great combination of beans and ground beef for an easy and economical meal. The Corn Stuffed Onions is a great dish for anyone who loves onions. If you don't like onions, this one is not for you!
BLACK BEAN SALSA DIP
2 cans (15 1/2-oz each) low-sodium black beans, rinsed and drained
1 cup salsa (your favorite brand)
1 tsp ground cumin
1 garlic clove, finely chopped
1 lime, juiced and grated
1/4 cup chopped fresh cilantro
1/4 cup sliced green onions
24 celery sticks
tortilla chips for serving, if desired.
Combine the beans, salsa, cumin, and garlic in a slowcooker or crockpot. Cover and cook until the beans are hot, 2 to 4 hours on low or half that time on high.
At the end of the cooking time, stir the lime juice and grated peel into the cooker. Using a large spoon or even a potato masher, coarsely mash the bean mixture. Stir in the cilantro and green onions. Serve warm with the celery sticks and/or tortilla chips, if desired.
OLD SETTLERS BEANS
1/2 lb bacon, fried, drained on paper towels, crumbled in large pieces
1 1/2 lb hamburger, browned and drained
1/2 bag frozen onion and peppers
1/2 cup brown sugar
1/2 tsp pepper
1 tbsp chili powder
1 can pork & beans
1 can red kidney beans
1 can butter beans
2 tbsp mustard
1/2 cup hot sauce, optional
Combine all the above ingredients in a crock pot or slow cooker. Place lid on the cooker and cook on low setting for 6 hours.
Note: The hot sauce is optional, according to your taste. If you want just a little heat cut the hot sauce back to a couple of tablespoons.
8 medium onions
salt to taste
1 can (16-oz) whole kernel corn, drained
2 tbsp chopped pimiento
1/4 cup water
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt
dash of black pepper
1 cup milk
1 cup shredded American cheese
Remove the centers from the onions and chop enough for 1 cup; set aside. (Save remaining centers in a zip-top bag for later uses.) Salt the onion cavities, if desired. Combine the corn and pimiento; divide and place in onion shells. Reserve any leftover corn for the sauce. Wrap each onion individually in foil. Pour the water into the bottom of the cooker and stack the onions in the cooker. Cover and cook on high setting for 4 to 5 hours.
Just before serving, make the sauce. In a saucepan, cook the reserved onion in the butter until tender but not browned. Stir in the flour, 1/2 teaspoon salt, and pepper. Add the milk all at once and cook while stirring, until thickened and bubbly. Add any reserved corn to the sauce and return to bubbling. Add the cheese, stirring until melted.
Remove the onions from the cooker using tongs. Unwrap onions and place on a serving platter with elevated sides. Pour some of the sauce over the onions and pass remaining sauce for anyone who wants to add more.
Yield: 8 servings.