Vegetarian Cowboy Beans-From Scratch-In the Slow Cooker

Earlier this week I confessed to having three cases of Hershey Bars in my food storage. (Although the supplies are shrinking fast since I discovered those cookie bars below. Send reinforcements!) It's not my fault, really. I have a gigantic extended family, and when we meet up we like to go up into the mountains and eat truckloads of smores. So I have to be equally prepared for such merriment as I would be for say an earthquake or a flood or a tornado. (If anything like the aforementioned ever happens, you're all invited to come on over and play Uno and eat Hershey Bars with me. ) But I really do have serious food storage that isn't made by Hershey, like beans, pasta, rice, and canned tomatoes, etc. Instead of just letting it sit there and age, we make a point of using it up and buying more. I've been throwing dried beans into the crock pot lately, without even fussing with a pre soak. If there's ever really a crisis, I'll have to go build a teepee and a bonfire or something, but until then, I'm plugging in my slow cooker and letting the electric current make my dinner. These cowboy beans are a close cousin to chili, except for the obvious exclusion of meat and the lighter hand on the spices and heat. They're absolutely just as hearty and delicious, especially with a handful of melted cheese and a wedge of sweet cornbread on the side. Best of all, they're so easy to make and particulary light on the old pocket book. Buy some extra beans to store in your cupboard next to the Hershey Bars, and you'll be all set for whatever comes your way.

Money Saving Tips:

Dried beans won't cost you much more than a $1 a pound-a fabulous bargain for the amount of high fiber nutrition you'll be getting. If you don't have diced tomatoes, use 2 cups of salsa, or a couple of cans of tomato sauce. Vegetarian Cowboy Beans in the Slow Cooker

Estimated Cost: $5.00

1 tablespoon olive oil

1 onion, very finely mined

4 cloves garlic, minced

2 carrots, peeled and chopped

2 stalks of celery, peeled and chopped

1 (4 ounce) can diced green chilies

1 small minced jalapeno

2 teaspoons chili powder

2 cups dried pinto beans

2 (14 ounce) can petite diced tomatoes, undrained

5 cups water

Pour oil into the bottom of the slow cooker. Add all ingredients to the slow cooker; stir, and cook on high for four to six hours, or on low for 8 to 10 hours. Season to taste with salt and pepper. Serve beans with shredded cheese and corn bread if desired.

Next Up:

TWD: Chocolate-Glazed Single Layer Cake