Posts Tagged ‘beans’
Hello Friends and Happy Fri-Yay after Christmas!!!
Today’s Friday Foodie Feature is
Slow Cooked Boneless Beef Ribs & Bean Soup
This recipe would definitely be something to fix during your time off from work. It’s an easy-breezy-no-stress-fix-it and-forget-it hardy meal.
Ingredients
Boneless Beef Ribs or any cheap cut of beef
1 large can of Tomato Sauce
1 large can of Diced Tomatoes
1 medium onion – diced
1 bag of dry beans
seasoning of choice
Cooking Spray
Rinse beans in cool water and strain then dice onion into bite size pieces. Spray Crock Pot with a cooking spray for easier cleanup.
Layer ribs and sprinkle with seasoning of choice, I crushed a Knorr’s Cilantro Bouillon Cube over mine.
Top with diced onions
Add beans and cans of tomato sauce and diced tomatoes
Stir slightly
Cover and cook on low for 8-10 hours or high for 4 hours – depending on Crock Pot Model. Needless to say, the house was smelling delicious and my men loved it!
I think this might be my new favorite Crock Pot soup, what is yours?
Linking up with the Northeast Bloggers Network for the
Five on Friday (there ARE 5 ingredients in this recipe) blog hop and Pin It Link Party.
Have a blessed day and be a blessing to others – Smooches!
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Hello Friends and Happy Fri-Yay!
This week’s Foodie Feature is Slow Cooked Oxtail Stew
Oxtails or tails of cattle is a very popular dish in *South Africa and this bony, gelatin-rich meat is usually slow-cooked. In our Delaware home as soon as the weather cools Oxtails are definitely on the menu-of-must-haves and this is how I slow cook mine.
Unfortunately the cost of Oxtails in the grocery stores can be outrageous which is why I stalk Dutch Country Farmer’s Market to get them!
Ingredients:
- Oxtails 6-8 pieces
- Vegetable Broth
- Ground Ginger
- Brown Sugar
- Vegetables: Onions/Celery/Parsley/Carrots
- Canned or Fresh Tomatoes – optional
- Garlic fresh or minced
- Oxtail Seasoning
- Dry Beans or Lentils
- Flour
- Olive Oil
Put Oxtails into a plastic bag and pour in enough flour to coat, adding as little or as much of the Oxtail Seasoning, Ground Ginger and Brown Sugar according to your tastes. Seal bag and rub all dry ingredients onto Oxtails.
Pour in just enough olive oil to cover bottom of a pan, heat on low and add coated Oxtails turning to brown on all sides.
In the meantime, chop and dice veggies
I also added a little Curry to the browning Oxtails, however, this is optional.
Remove browned Oxtails from the pan, then rinse the lentils or beans. Coat inside the Crock Pot with cooking spray for easier clean up.
Put in the Oxtails…
…add lentils or beans
…top with sliced and diced veggies
Pour in 2 containers of broth or use water seasoned with Beef Bouillon Cubes – enough to cover all ingredients
Cook on low for 8 hours or on high for 4 depending on your Crock Pot/Slow Cooker
I had to work late and none of my men took pictures so I don’t have the finished product, but trust me it was good! You can add any vegetable or potato or omit the beans and serve over rice. No matter how you make it, it’s oh so good and filling especially on a cold winter’s night!
What is your favorite Slow Cooked Stew?
* This post was written only a few hours before Mr. Mandela’s death
RIP “Giant for Justice”
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In our house cold weather signals the time for a hardy and healthy winter soup! My grandmother (RIP Mama), used to make the best homemade vegetable soups, I can still taste the seasoned carrots, tomatoes, onions, celery and of course the soup bone with marrow. I was looking for new recipes and came across one that included kale which is my favorite vegetable.
Ingredients:
kale, soup beans, canned tomatoes, garlic, frozen veggies and soup stock.
I was going to use the smoked turkey necks but there wasn’t enough room in the pot. I had to use a larger crock pot because the bag of beans which had soaked overnight really expanded and I didn’t want to discard any of them. After spraying the crock pot with cooking spray I poured in the frozen veggies, beans, tomatoes, a spoonful of garlic and then topped with handfuls of kale. One packet of the homestyle stock was dissolved in warm water enough to cover the beans.
Cooked on low for 8-10 hours.
I came home to a house smelling GOOD and a fully prepared dinner! This soup was healthy, delicious and very filling, hubby topped his with a little Goat Cheese and I added a piece of brown bread (carbs are my down fall) and hot sauce!
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