Sunday, November 30, 2008

Spicy Crockpot Beans

I hadn't used my crockpot in far too long, and since Joe was post-call and asleep, I thought this would be a good meal to let cook while I did some studying. Next time, if I'm using chicken, I might throw in another chipotle en adobo. Both Joe and I could've used a little more heat. I added about a pound of chicken and shredded it at the end since Joe likes his meat, but this is originally a meatless meal. I opted for serving it in bowls with cornbread instead of over rice.

Spicy Crockpot Beans
source: The Way the Cookie Crumbles

2 (15-ounce) cans kidney beans, drained and rinsed
2 (4-ounce) cans green chile, diced
2 chipotle chiles from adobo sauce, minced
1 (0.85 ounce) package chicken gravy mix
½ teaspoon sugar
2 tomatoes, chopped, or ½ (14.5 ounce) can diced tomatoes
2 cups cooked white rice

Add first five ingredients to crockpot and cook on low for 3-5 hours. Stir in tomatoes 30 minutes before serving. Serve over white rice. (If you use chicken pieces as well, add them skin side down on the bottom of the pot and cook for 6-8 hours.)


Anonymous said...

I'm making this in a couple of days, with leftover turkey. Yum!

Joelen said...

Mmmm - looks great and hearty. I need to brush off my crockpot too so thanks for the inspiration!