Crock-Pot or Baked Beans
INGREDIENTS:
1 md Onion, chopped
2 md Carrots, thinly sliced
2 Stalks Celery, 1/2" dice
1 md Red Bell Pepper, seed, 1/2"
-dice
1 md Zucchini, sliced 1/4" thick
2 cl Garlic, minced
2 cn Vegetable Broth, 14 1/2 oz
-can
1 cn Tomatoes, crushed, 28 oz.
-can
2 cn Kidney Beans, drained 15 1/2
-oz.
2 ts Marjoram, dried
1/4 ts Black Pepper, ground
-coarsley
1 1/2 c Rice, cooked
1 md Onion, chopped
2 md Carrots, thinly sliced
2 Stalks Celery, 1/2" dice
1 md Red Bell Pepper, seed, 1/2"
-dice
1 md Zucchini, sliced 1/4" thick
2 cl Garlic, minced
2 cn Vegetable Broth, 14 1/2 oz
-can
1 cn Tomatoes, crushed, 28 oz.
-can
2 cn Kidney Beans, drained 15 1/2
-oz.
2 ts Marjoram, dried
1/4 ts Black Pepper, ground
-coarsley
1 1/2 c Rice, cooked
Add all ingredients except the rice to Crock-Pot. Cover; cook on Low 8 to 10 hours [High: 4 to 5 hours]. Add the cooked rice and stir to combine. Serves 6 to 8.