Starting this week, I’m going to try to have a guest post for you each Friday. If you’d like to contribute, let me know. You don’t have to be a professional chef, just someone with a good recipe to share. If possible, include a picture.
Our first contributor is Dawn Hardy. I’ve known Dawn for several years. We first became acquainted on an unschooling email list and have since met in person three times. . . so far! She and her husband even joined us in New Orleans for a few days a couple of years ago which was a blast and something we hope to do again one day.
Here is Dawn’s recipe:
Serving Size: 12
Main Ingredient: Black Beans
Categories: Vegetarian, Slow cook, Soup
1 can (12 oz) chili flavored diced tomatoes
1 can (6 oz) tomato paste
1 medium onion ; chopped
6 cups water
2 cubes vegetable bouillon
4 cloves garlic ; minced
1 can (12 oz) black beans ; drained
1 cup rice ; uncooked
1 bag tortilla chips
Combine all ingredients in slow cooker.
This is a wonderful meatless meal for summer time or winter. In the winter it can really warm you up. In the summer you keep the kitchen cool by using the slow cooker.
Thank you, Dawn! I love to use my crockpot but all my tried-and-true recipes include meat. We now eat mostly vegetarian so I’m delighted to have a new recipe to try. I think I’ll put this on my menu next week.