#CrockpotWednesday: Tangy Black Bean Soup

With the assistants still out on the road at the end of recruiting season, Director of Alumni Relations Mark Deal steps up:

Ingredients:

1 pound black beans, soaked overnight and drained
1 (15-ounce) can diced tomatoes, drained
2 cloves garlic, chopped
1 red bell pepper, seeded and diced
1 teaspoon cinnamon
1 teaspoon allspice
1 tablespoon cumin
1 teaspoon chipotle chile powder
1 orange, juiced
1 lime, juiced
4 cups chicken broth
1 lemon, sliced in wedges for serving

Directions
Use a 6-quart slow cooker. Put the soaked and drained black beans into your slow cooker.
Add the tomatoes, garlic, bell pepper, and all dried spices. Now add the orange and lime juices, and stir in the broth until the spices and broth are completely distributed. Cover and cook on low for 8 to 10 hours, or until the beans are completely soft. Blend with a hand-held stick blender  or carefully scoop the soup into a traditional blender and pulse until the soup is fully blended.

Source: http://crockpot365.blogspot.com/search?updated-max=2012-11-14T11:21:00-08:00&max-results=2&start=2&by-date=false

#CrockpotWednesday: Cranberry Cocktail Meatballs

With all the coaches out recruiting, the GAs & Quality Control guys put a little spin on their trip to the Sam’s Club.

Ingredients:

  • 1 package (2 to 3 pounds) fresh or frozen, fully cooked meatballs
  • 1 (14 ounce) can jellied cranberry sauce
  • 1 (12 ounce) jar chili sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh lemon juice

Directions:

In a saucepan mix together cranberry sauce, chili sauce, Dijon mustard, brown sugar, and lemon juice. Mix to combine and allow to simmer, stirring frequently, for about 5 to 10 minutes to allow cranberry sauce to break down.

Place meatballs in a Crock-Pot and pour the sauce over. Mix well to combine. Set Crock-Pot to low, cover and allow to cook for 2 hours before serving. If using frozen meatballs, allow them to cook for 3 hours before serving.

Source: http://www.thecountrycook.net/2011/02/party-meatballs-slow-cooker.html