Mindy's favorite slow cooker vegetarian chili

Ingredients:

2 cups of mixed dried beans (navy, black, great northern, pinto, whatever you have hanging around in your cupboards)
1/2 cup lentils
1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 onion, diced
3 cloves garlic, minced
1 - 28 oz. can of stewed or diced tomatoes (or 3 large fresh tomatoes, diced)
2 tablespoons oregano
2 teaspoons cumin
1 tablespoon chili powder
1/4 teaspoon coarse black pepper or Mrs. Dash
1 teaspoon sea salt
1/4 teaspoon ground chipotle pepper
4 vegetable bouillon cubes (or 4 teaspoons vegetable broth base)
1/4 pound salt pork (optional for "truly" vegetarian)
water, for soaking and cooking

Instructions:

1. Rinse beans and pick over for nasty ones or stones.
2. Cover beans with about 5 cups of cold water and soak over night (or at least 6 hrs.) in your 6-quart slow cooker crock.
3. Add bouillon cubes, tomatoes, both peppers, onion, garlic, and seasonings -- stir.
4. Add cold water to cover ingredients, if needed.
5. Cover, cook on low setting for 6-8 hours.
6. Halfway through cooking process add lentils and top with more water, if needed.

Red Beans and Rice

Red Beans and Rice
Recipe By : Louise
Serving Size : 6
Categories : Beans, Rice, Side Dish
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1 pound red or pinto beans -- dried
1/2 pound salt pork
1 whole onion -- chopped
2 cloves garlic -- chopped
1/4 cup celery -- chopped
1 quart ham, pork, chicken or beef stock
1 teaspoon salt
1 whole bay leaf
1/4 teaspoon thyme
3 cups rice
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1. Soak beans in water overnight. Drain.
2. In a Dutch oven, brown salt pork. Add onions, garlic, and celery and saute for 3 minutes. Add beans, stock, salt, and herbs.
3. Simmer 3 hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking.
4. Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir until liquid is thickened. Pour over hot rice, stir and serve.

Home-Style Beans

Home-Style Beans
Recipe By : Linda Cormier
Serving Size : 16
Categories : Side Dish
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2 cans pork and beans
2 1/2 tablespoons mustard -- prepared-yellow
2 1/2 tablespoons brown sugar
2 1/8 tablespoons worcestershire sauce
5/8 cup cheddar cheese -- grated
5/8 cup onion flakes -- french fried
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1. Portion into casserole pan -- all but cheese & onions. Bake at 350 until heated through. Top with onions and cheese. Serve.

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