I modified this recipe from our THRIVE Cookbook to make it into a jar and crockpot recipe that has a lot fewer steps than the original recipe. For consultants it is a great party recipe. I rehydrate up some cheddar cheese and some sour cream to go on top. Click the recipe on the right for a printable pdf handout of the recipe.
1 cup THRIVE Kidney Beans, rinsed
1 Cup THRIVE Pinto Beans, rinsed
1/4 cup THRIVE Mixed Bell Peppers
1/2 cup THRIVE Sweet Corn
1/4 cup THRIVE Taco TVP
2 Tbsp. THRIVE Chopped Onions
In a Snack Size Ziplock in Jar #2:
2 Tbsp. THRIVE Tomato Powder
1/2 tsp. cumin
1 1/2 tsp. Chili Powder
1/2 tsp. dried oregano
1/4 tsp. minced garlic
1/2 tsp. THRIVE Iodized salt
Soak the contents of Jar #1 overnight in 8 cups of water. Drain and rinse beans and place in crockpot.
Add contents of Jar #2 , including the contents of spice bag, into crockpot. Mix into beans. Add enough water to cover by two inches.
Turn crockpot onto low for at least 8 hours. Stir well before serving. Serve with cheese and sour cream.
You can use more or less water to achieve the desired consistency. Sometimes I make it thicker and serve using a slotted spoon for use as a nacho topping , other times I make it into a more soupy meal to serve with cornbread.
This is one of my favorite recipes to bring when I do an in-home demonstration. I can travel betwen Seattle and Portland for your event. For more information contact me.
**Pinto Beans and Sour Cream powder are both on sale this month (Jan 2012) so this a great time to stock up on the ingredients for this recipe!