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Crockpot Pizza Beans
This recipe was shared with us by a friend, Heather. We all really enjoy its tasty flavor! 2 c. Paul's Colorful Soup Beans (we prefer this 12-bean mix, but almost any other bean combination would work) 3½ c. water 4 tomatoes, chopped (1½ c.) 1 onion, chopped 1½ tsp. dried oregano 3 tsp. salt ¾ tsp. rosemary Rinse beans, cover with water, and soak overnight. In the morning combine beans and rest of ingredients in slow cooker and cook on high for 6-7 hours. Add 3-6 c. mozarella cheese (grated or chopped) and ¾ c. parmesan cheese, and cook 10 more minutes. Serve with breadsticks, biscuits, cornbread, or crackers. Makes 3 servings. Sorghum Baked Beans Rinse 2 c. beans, cover with water, and soak 8+ hours. Drain off water, add 8 c. fresh water, and bring to a boil on stovetop. Turn down heat and cook until beans are soft (approx. 2-3 hr.). Flavor with ¾ c. sorghum and 2½ tsp. salt and cook 10 more minutes. Perfect served with Paul's cornbread/muffins. Makes 3 servings. Home | F.A.Q. | Recipes | Photos | Links | Contact | Order Whole Grains | Cereals | Flours | Snacks & Gifts Site design by ASourceOfJoy Graphic Design, © 2006 |