Crockpot Moroccan Lentil Stew

This stew is both unusual and delicious! VERY hearty, and sure warms you up on a nice chilly day. Originally from a A Year of Slow Cooking.

 

Crockpot Moroccan Lentil Stew

–1 cup dried lentils
–1 can garbanzo beans, drained and rinsed
–1 can pinto beans, drained and rinsed
–1 onion, chopped
–2 garlic cloves, minced
–1/2 cup chopped celery
–1/2 cup chopped carrots
–28 oz can of diced tomatoes (and juice)
–4 cups vegetable broth
–1 1/2 tsp garam masala
–1/2 tsp cayenne pepper
–1/2 tsp cumin
–1/4 tsp nutmeg
–1/4 tsp cinnamon
–1 inch ginger, peeled and grated


Use at least a 5 quart crockpot for this. It makes a lot.

Chop up all of your vegetables and add them to the crockpot. Drain and rinse off the beans, add to the pot. Add the dried lentils. Grate your ginger, and add it along with the dried spices. 

Stir in the vegetable broth and tomatoes.

Cover and cook on low for 8-10 hours. Soup tastes best the longer you cook it, and it is even better the next day. I thought it needed a bit of salt added, but that could just be because I used no-salt tomatoes, and low sodium broth. - If it's a bit spicy for your taste, add a dollop of sour cream or plain yogurt to each individual bowl.

Before serving, use an immersible blender and pulse to blend some of the vegetables and beans together. This isn’t necessary, but it really improves the texture of the soup and melds the flavors nicely.

Old Fashioned Beans and Cornbread

 

Old Fashioned Beans and Cornbread

 

1 pkg dry pinto beans (2 cups)
1 large onion, chopped
1 habenero pepper in adobo sauce
freshly milled black pepper
chunk of smoked ham (optional)
chicken broth (if needed)
salt (if needed)

Sort and groom the dry beans to weed out any stones or shriveled beans. Rinse well. Place in a crockpot and cover with about 8 cups of water (enough to cover the beans by about 2 inches). Add in the onion, habenero, and black pepper. If you choose to add in a chunk of ham* do so now as well.

Cover and cook on low for 8-10 hours or high for 5-6 hours. If the beans soak up the water too soon and you need to add more liquid, you can heat up some chicken broth and add it to the crockpot. Do NOT add cold liquid!- When the beans are done, fish out the habenero pepper to discard, shred the ham, and season if necessary.

Serve with or over warm cornbread.

*When we get a spiral ham, I save the "butt" end that is not pre-sliced, and cut it into chunks to freeze for soup use.

Grilled Black Bean Burgers

Grilled Black Bean Burgers

This delicious meatless recipe is from my mom. It's filling, full of good nutrition, and always satisfies the men in the group too. Just add a bun and any normal hamburger toppings!  Enjoy!

1 lg. onion, finely chopped
4 garlic cloves, minced
1 T olive oil
1 medium carrot, shredded
1-2 t chili powder (depending on taste)
1 t cumin
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed (or you can just use 2 cans of black)
1 1/2 c quick cooking oats
2 T dijon mustard
2 T soy sauce
1 T ketchup
1/4 t pepper
 
In a large skillet coated with cooking spray, saute onion and garlic in oil for 2 minutes. Stir in carrot, chili powder, and cumin; cook 2 minutes longer or until carrot is tender. Remove from heat. Set aside.
In a large bowl, mash beans. Stir in oats. Add mustard, soy sauce, ketchup, pepper, and carrot mixture. Mix well and shape into 3 1/2" patties. It will make about 8. Fry in a non-stick frying pan coated w/ cooking spray, or bake on a stone until heated through and nicely browned (about 30 minutes on 350).

Super yummy w/ salsa on top! These also freeze really well.