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The first time I made this dish I was skepitcal, but one taste was all it took to make this a family favorite.  The original version calls for baked beans but that is one on my short list of disgusting foods I will never eat, along with Okra and applesauce.

Ingredients

1 (15 oz) can of blackbeans in juice
2 (15 oz) cans kidney beans, drained and rinsed
1 (15 oz) cans garbanzo beans, drained and rinsed ( sometimes I use lentils)
1 (14 1/2 ounce) cans chopped tomato puree or crushed tomatoes
1 (15 ounce) cans whole kernel corn, drained
1 onions, chopped
2 zucchini, chopped
2 garlic cloves, chopped
1 (4 ounce) cans diced chilies
1 -2 jalapenos, chopped ( deseeded if you want a milder chili)
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)

Directions

In a saucepan, saute the onion and zucchini, for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, tomatoes, corn, onion, zucchini, jalapeno, and chilies.
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
Cook for about 6 hours on low.
Serve with tortillas, cornbread, rice, or French bread. Enjoy!

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