Black Jack Monterey Beansslow Cooker Recipes

Steps:

• Use a 6-quart or larger crock pot.
• In a skillet, brown the hamburger, bacon, and onion.
• Add the rest of the ingredients into the crock pot.
• Drain the meat well and dump into crock pot.
• Gentley mix ingredients.
• Cover and cook on low for 6-10 hours, depending on crock pot.
• Stir well and serve.

Steps:

• Arrange a rack in the middle of the oven and preheat the oven to 425 degrees F.
• Mix the Monterey Jack, Cotija, chile powder, cumin and garlic together in a medium bowl. Spread about a third of the tortilla chips on an ovenproof platter in an even layer. Sprinkle with a third each of the beans, cheese mixture and onions. Repeat the layering two more times. Bake until the cheese is melted and bubbly, 7 to 10 minutes.
• Remove the nachos from the oven and garnish with the avocado and cilantro. Sprinkle with hot sauce to taste. Dollop with sour cream if using. Serve hot.

Steps:

• Fry bacon and onion until almost burned (add garlic toward the end).
• Drain fat.
• Place in crock pot or casserole all remaining ingredients, except brown sugar. Mix.
• Sprinkle with brown sugar (Do NOT STIR IN SUGAR!), put on lid.
• Cook in slow cooker on low 2 hours.
• Or cook in oven at 350°F 1/1/2 hours.
• Stir gently.
• Let stand with lid on about 1/2 hour before serving.

Steps:

• Put the ham in the slow cooker.
• Pour the pineapple chunks over the ham and drizzle on the maple syrup.
• Cover and cook on low 6-8 hours.

Steps:

• If using dried chickpeas, place the soaked peas in a large stockpot with the water and bay leaf and simmer, covered, over low heat 2-1/2 hours, or until tender.
• Drain, reserve the cooking liquid, and discard the bay leaf.
• There should be 3 cups of liquid; if necessary, add some water to make that amount.
• If using cooked or canned chick-peas, use 4 cups water in place of the reserved cooking liquid.
• In a large, heavy casserole add the onion, garlic, bell pepper, chorizo, and bacon, and cook over low heat until the onions are tender, 8 to 10 minutes.
• Add the tomatoes, salt, pepper, sherry, and cook for 5 minutes.
• Add rice, reserved cooking liquid, and chick-peas, and stir to blend.
• Cook over medium-high heat until most of the liquid has been absorbed and small craters appear over the top of the rice, 20 to 25 minutes.
• Reduce the heat to low, stir the rice with a fork, cover, and cook until the rice is tender, 10 to 15 minutes.
• Serve with masitas de puerco, (fried pork chunks) and platanos maduros (ripe plantains)and a vegetable salad.