saucepan, combine both soups and 1⁄3 cup (80 ml) water. Heat just enough to be able to mix soups and
pour over vegetables.
• Cover and cook on LOW for 7 to 8 hours.
Serves 6 to 8.
101
VeGeTABles
Green Beans to enjoy
2 pounds fresh green beans
1 kg
1 onion, finely chopped
4 thick slices bacon
5 - 6 medium new potatoes
1 teaspoon sugar
5 ml
• Snap and wash green beans, place beans and onion in sprayed 5 to 6-quart (5 L) slow cooker.
• Cut bacon in 1-inch (2.5 cm) pieces and fry in skillet until crisp.
• Remove some of deeper “eyes” in new potatoes and cut into quarters.
• Add cooked bacon pieces and potatoes to cooker and 1
cup (240 ml) water.
• Add about 1½ teaspoons (7 ml) salt and sugar.
(A touch of sugar always helps fresh vegetables.)
• Cover and cook on LOW for 3 to 4 hours.
Serves 6 to 8.
102
VeGeTABles
Green Bean Revenge
2 (16 ounce) packages frozen whole green beans,
thawed
2 (425 g)
2 (8 ounce) cans sliced water chestnuts,
drained
2 (227 g)
1 (16 ounce) package cubed jalapeno Velveeta®
cheese
425 g
1 (10 ounce) can tomatoes and green chilies
280 g
4 tablespoons (½ stick) butter, melted
60 ml
1 tablespoon chicken seasoning
15 ml
1½ cups slightly crushed potato chips
360 ml
• In slow cooker, combine green beans, water chestnuts, cheese, tomatoes and green chilies, melted butter and
seasoning and mix well.
• Cover and cook on LOW for 3 to 5 hours. Just before serving, cover top with crushed potato chips. Serves 6 to 8.
TIP: If you would like this to be a one-dish meal, add 2 to 3 cups (480 ml) cooked, cubed ham.
103
VeGeTABles
Crunchy Green Beans
2 (16 ounce) packages frozen whole green beans,
thawed
2 (.5 kg)
3 ribs celery, diagonally sliced
1 sweet red bell pepper, julienned
2 (11 ounce) cans sliced water chestnuts, drained
2 (312 g)
1 (10 ounce) can cream of chicken soup
280 g
½ cup slivered almonds
120 ml
1 (3 ounce) can french-fried onion rings
84 g
• In sprayed slow cooker, combine green beans, celery, bell pepper, water chestnuts, chicken soup and almonds.
• Cover and cook on LOW for 2 to 4 hours. About
10 minutes before serving, top with fried onion rings.
Serves 6 to 8.
A Different Bean
3 (15 ounce) cans black beans, rinsed, drained
3 (425 g)
3 (15 ounce) cans great northern beans, rinsed,
drained
3 (425 g)
1 (16 ounce) jar hot, thick-and-chunky salsa
.5 kg
½ cup packed brown sugar
120 ml
• Combine black beans, northern beans, salsa and brown sugar in 5 to 6-quart (5 L) slow cooker.
• Cover and cook on LOW for 3 to 4 hours.
• To include pinto beans in this dish, use only 2 cans black beans and 1 can pinto beans. Serves 6 to 8.
104
VeGeTABles
Beans and More Beans
4 thick slices bacon, cooked crisp, crumbled
1 (15 ounce) can kidney beans, drained
425 g
1 (15 ounce) can lima beans with liquid
425 g
1 (15 ounce) can pinto beans with liquid
425 g
1 (15 ounce) can navy beans with liquid
425 g
1 (15 ounce) can pork and beans with liquid
425 g
1 onion, chopped
¾ cup chili sauce
180 ml
1 cup packed brown sugar
240 ml
1 tablespoon Worcestershire sauce
15 ml
• In sprayed slow cooker, combine all ingredients and mix well.
• Cover and cook on LOW for 5 to 6 hours.
Serves 6 to 8.
Better Butter Beans
2 cups sliced celery
480 ml
2 onions, chopped
1 green bell pepper, julienned
1 (15 ounce) can stewed tomatoes
425 g
¼ cup (½ stick) butter, melted
60 ml
1 tablespoon chicken seasoning
15 ml
3 (15 ounce) cans butter beans, drained
3 (425 g)
• In slow cooker, combine all ingredients and mix well.
• Cover and cook on LOW for to 4 hours. Serves 6 to 8.
TIP: You can make this a one-dish dinner, add 2 to 3 cups (480 ml) cooked, cubed ham.
105
VeGeTABles
Italian Beans
2 (15 ounce) cans garbanzo beans, drained
2 (425 g)
1 (15 ounce) can red kidney beans, drained
425 g
1 (15 ounce) can cannellini beans, drained
425 g
2 (15 ounce) cans great northern beans,
pour over vegetables.
• Cover and cook on LOW for 7 to 8 hours.
Serves 6 to 8.
101
VeGeTABles
Green Beans to enjoy
2 pounds fresh green beans
1 kg
1 onion, finely chopped
4 thick slices bacon
5 - 6 medium new potatoes
1 teaspoon sugar
5 ml
• Snap and wash green beans, place beans and onion in sprayed 5 to 6-quart (5 L) slow cooker.
• Cut bacon in 1-inch (2.5 cm) pieces and fry in skillet until crisp.
• Remove some of deeper “eyes” in new potatoes and cut into quarters.
• Add cooked bacon pieces and potatoes to cooker and 1
cup (240 ml) water.
• Add about 1½ teaspoons (7 ml) salt and sugar.
(A touch of sugar always helps fresh vegetables.)
• Cover and cook on LOW for 3 to 4 hours.
Serves 6 to 8.
102
VeGeTABles
Green Bean Revenge
2 (16 ounce) packages frozen whole green beans,
thawed
2 (425 g)
2 (8 ounce) cans sliced water chestnuts,
drained
2 (227 g)
1 (16 ounce) package cubed jalapeno Velveeta®
cheese
425 g
1 (10 ounce) can tomatoes and green chilies
280 g
4 tablespoons (½ stick) butter, melted
60 ml
1 tablespoon chicken seasoning
15 ml
1½ cups slightly crushed potato chips
360 ml
• In slow cooker, combine green beans, water chestnuts, cheese, tomatoes and green chilies, melted butter and
seasoning and mix well.
• Cover and cook on LOW for 3 to 5 hours. Just before serving, cover top with crushed potato chips. Serves 6 to 8.
TIP: If you would like this to be a one-dish meal, add 2 to 3 cups (480 ml) cooked, cubed ham.
103
VeGeTABles
Crunchy Green Beans
2 (16 ounce) packages frozen whole green beans,
thawed
2 (.5 kg)
3 ribs celery, diagonally sliced
1 sweet red bell pepper, julienned
2 (11 ounce) cans sliced water chestnuts, drained
2 (312 g)
1 (10 ounce) can cream of chicken soup
280 g
½ cup slivered almonds
120 ml
1 (3 ounce) can french-fried onion rings
84 g
• In sprayed slow cooker, combine green beans, celery, bell pepper, water chestnuts, chicken soup and almonds.
• Cover and cook on LOW for 2 to 4 hours. About
10 minutes before serving, top with fried onion rings.
Serves 6 to 8.
A Different Bean
3 (15 ounce) cans black beans, rinsed, drained
3 (425 g)
3 (15 ounce) cans great northern beans, rinsed,
drained
3 (425 g)
1 (16 ounce) jar hot, thick-and-chunky salsa
.5 kg
½ cup packed brown sugar
120 ml
• Combine black beans, northern beans, salsa and brown sugar in 5 to 6-quart (5 L) slow cooker.
• Cover and cook on LOW for 3 to 4 hours.
• To include pinto beans in this dish, use only 2 cans black beans and 1 can pinto beans. Serves 6 to 8.
104
VeGeTABles
Beans and More Beans
4 thick slices bacon, cooked crisp, crumbled
1 (15 ounce) can kidney beans, drained
425 g
1 (15 ounce) can lima beans with liquid
425 g
1 (15 ounce) can pinto beans with liquid
425 g
1 (15 ounce) can navy beans with liquid
425 g
1 (15 ounce) can pork and beans with liquid
425 g
1 onion, chopped
¾ cup chili sauce
180 ml
1 cup packed brown sugar
240 ml
1 tablespoon Worcestershire sauce
15 ml
• In sprayed slow cooker, combine all ingredients and mix well.
• Cover and cook on LOW for 5 to 6 hours.
Serves 6 to 8.
Better Butter Beans
2 cups sliced celery
480 ml
2 onions, chopped
1 green bell pepper, julienned
1 (15 ounce) can stewed tomatoes
425 g
¼ cup (½ stick) butter, melted
60 ml
1 tablespoon chicken seasoning
15 ml
3 (15 ounce) cans butter beans, drained
3 (425 g)
• In slow cooker, combine all ingredients and mix well.
• Cover and cook on LOW for to 4 hours. Serves 6 to 8.
TIP: You can make this a one-dish dinner, add 2 to 3 cups (480 ml) cooked, cubed ham.
105
VeGeTABles
Italian Beans
2 (15 ounce) cans garbanzo beans, drained
2 (425 g)
1 (15 ounce) can red kidney beans, drained
425 g
1 (15 ounce) can cannellini beans, drained
425 g
2 (15 ounce) cans great northern beans,
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