14 May A Feast of Fridays: Texas Partytime Beans
Life is so much easier when you have a crockpot!
Texas Partytime Beans is an easy recipe to make. Beans are inexpensive and nutritious, and with a slab of cornbread and a nice tossed salad, you’ve got a meal fit for a king. Or for your family. Or for your guests.
Get out that slow cookier.
1-1/2 cups Texas Habanero Salsa
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 cup water
1/2 cup packed brown sugar
2 bay leaves
2 teaspoons cider vinegar
1 teaspoon ground mustard
1/8 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) lima beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained.
What to do:
Throw everything into your crockpot and mix well. Cover and cook on low for about 8 hours or until onion and peppers are tender. Remove the bay leaves.
Serve with cornbread and salad. Put some crackers on the table for those who like crackers.
Step back so you won’t get trampled as people rush for your food. Enjoy.
Don’t count on any leftovers. If I were you, I’d put some Partytime Beans in a sealed container and hide it in the refrigerator so you can bring it to work for your lunch the next day. Label the container “chicken fat” so your kids won’t steal it.