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Mexican Quinoa with Black Beans

April 24, 2013 · by · Leave a Comment

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Here’s another recipe from The Great Vegan Bean Book that comes out June 1. This recipe may look familiar because it started out on this blog. It’s been slightly tweaked, a stove-top cooking method has been added in addition to the original slow cooker one and there’s nutritional information!

This Book is not an all slow cooker book like The Vegan Slow Cooker, but I added in some slow cooker variations whenever there was space. A few got cut in editing, but I’m planning to adding them here on the blog so you’ll be able to slow cook more of the recipes. I know you guys love slow cookers as much as I do!

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Super Simple Mexican Quinoa with Black Beans

soy-free, gluten-free, oil-free

1 1/2 cup (225 g) bell pepper, chopped
3 cloves garlic, minced
1 1/2 cups (375 ml) water
1 1/2 cups diced tomatoes (or a 14.5 ounce can – do not drain)
1 1/2 cups cooked black beans or 1 can (15 oz/420 g), rinsed and drained
1 cube vegetable bouillon
1 to 2 teaspoons chili powder, to taste
1/2 teaspoon cumin
3/4 cup (127.5 g) quinoa, rinsed well
salt and pepper to taste, if needed

Stove-top Instructions:
Add all ingredients except for the salt and pepper into a medium sauce pot with a lid. Bring to boil then turn heat to low and cook for 15 minutes or until the quinoa is done.
Season with salt and pepper. Taste and add more chili powder or cumin if needed. (Remember as your spices age the flavor is not as strong.)

Slow Cooker Instructions:
Increase the amount of water to 2 1/2 cups.
The night before: Prepare the veggies and rinse the beans if you are using canned and keep in fridge overnight.

In the morning: Add everything listed in the ingredient list above the quinoa to an oiled slow cooker. Cook on low for 6 to 10 hours. (You will add quinoa later.)
1 to 2 hours before serving: Turn the slow cooker to high and add in the quinoa. Cook until you see the quinoa’s little white tails. That’s the signal that they’re ready to eat. Taste and add salt, more cumin, extra chili powder – what ever you need to do to make this taste the way you like it!

Yield: 4 servings
Per 1 ½ cup serving: 254.3 calories; 2.6 g total fat; .1 g saturated fat; 11.6 g protein; 46.5 g carbohydrate; 9.3 g dietary fiber; 0 mg cholesterol.
Total Prep Time: 15 minutes
Total Cooking Time: 20 minutes

 

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Be sure to let me know if you have any questions about  The Great Vegan Bean Book or Vegan Slow Cooking for Two or Just You which comes out this September and uses all 1 1/2 to 2 quart slow cookers in all the recipes.

If you pre-order now you will get the lowest price between now and when the book releases!

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Filed Under: Gluten-free, Mexican, Slow cooker, Soy-free, Stews, The Great Vegan Bean Book, Vegan · Tagged: , , , , , , , , ,

Slow Cooker Beyond Easy Pantry Chili

February 3, 2010 · by · Leave a Comment

It snowed here for the first real time this year. Even though we should only get 5 inches the stores are packed with people getting supplies. So the last place I wanted to be was in that mess. So no weekend shopping for me.

No shopping means eating out of the pantry, which is something I excel at. It must have been all those years that I was in college.

This is truly easy. Plus if you are in a pinch and need a quick meal you can always do this on the stove top. Getting organic canned goods is much easier than it used to be, so stock up when you can.

Slow Cooker Beyond Easy Pantry Chili (gluten-free)

Prep time: 5 minutes
Cooking Time: 6 – 8  hours

  • 1 can black beans
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 can corn
  • 1 28-oz can diced tomatoes (puree works fine too)
  • 1 garlic clove, crushed
  • 1 Tb chili powder
  • a few dashes liquid smoke
  • a dashes garlic Tabasco

The night before: There is no prep work for this one!

In the morning: Drain and rinse the beans to remove the salt. Cook on low for 6-8 hours.

Steam some rice or make cornbread for a satisfying meal.

Filed Under: Beyond Easy, Chili, Cooking Time 8 hours, Gluten-free, Vegan, Vegetarian · Tagged: , , , , , , ,

Slow Cooker Vitamin A Blast Black Bean Chili

January 11, 2010 · by · 3 Comments

There’s nothing better than a steaming post of warm chili waiting for you to come home. This one has a surprise guest of sweet potato. Both black beans and sweet potatoes are a great source for vitamin A and C. Your doctor will be proud.

You can use either canned black beans or dry ones. If you use canned realize that extra sodium is added, so rinse them well before adding them to get off as much as possible. It’s always better to use dried or your own pre-cooked beans when ever possible.

Slow Cooker Vitamin A Blast Black Bean Chili (Gluten-free Recipe)

Prep time: 15 minutes
Cooking Time: 8- 16 hours  (can cook longer if you are working late)

  • 1 lb. dried black beans  or 2 – 16 oz. cans cooked black beans
  • 2 large or 3 medium sweet potatoes chopped (peel if not organic)
  • 8 cups filtered water for dried beans or 2 cups if using canned beans
  • 2 – 16 oz. canned dices or pureed tomatoes
  • 3 cloves garlic, minced or crushed
  • 1 Tb. chili powder
  • 1 tsp. chipolte powder or liquid smoke
  • 1 Tb. cocoa powder

The night before: Put cut potatoes and dry beans in the slow cooker and cover plus one inch with filtered water (about 8 cups). cook on low all night.

Skip this step if using canned beans. The main difference will be the potatoes will keep their form with the canned beans, but melt into the chili with the overnight method.

In the morning: Add canned tomatoes, garlic, spices and more water if needed. Continue to cook on low. Remember that the water will not evaporate in a slow cooker like it will on the stove,  so don’t add a whole lot. Add enough that it will not dry out before you come home for dinner. I add a little extra water if I think I may be gone for over 9 hours, but it depends on how hot your cooker runs. You can use one of the automatic timer slow cooker and it will switch to warm after the selected cooking time is complete.

Filed Under: Chili, Cooking Time 8 hours, Gluten-free, Overnight (8+ hours), Stews, Vegan, Vegetarian · Tagged: , , , , , , , ,