We had taken out a bag of kidney beans yesterday to make chili (because we forgot to the night before), we did the quick soak with boiling water, and then decided not to use them because we were worried it wouldn't be done in time...I'm not foolish enough to take chances with the meals for our Sunday Football gatherings! So, we improvised and used canned black beans instead. Which was fine, except now I've got a pound of kidney beans needing to be used and we've already had chili...
So, I hit the Internet, googled recipes for kidney beans. Found several promising sounding dishes to be made, of course I don't have the complete list of ingredients for any of them.
On to plan B. Look around in the pantry, grab what ever sounds good and toss it into the crock pot and hope for the best.
1 lb. Dry kidney beans (pre-soaked)
2 lg. cans of plum tomatoes, cut up
1 Sm. can of chicken broth
3 large leeks (white parts only) from the garden
about 1c. of diced green peppers
5 Greek pepperoncini peppers (because that's what was left in the jar in the refrigerator)
1 envelope of Sazon seasoning
1+ Tablespoon each of Cayenne pepper, Cajun seasoning, minced garlic
a dash or 2 of black pepper
Set into the crock pot on High for 8 hours - serve over rice, and top with sour cream if desired. It was pretty good. Which really surprised me, I worried over it all day.
While I'm sure I'll make it again, it won't be the day after having chili. Too much like making the same thing twice, without the meat. At least it gave me a use for the canned plum tomatoes (which I grabbed by accident, meaning to get crushed tomatoes - which is what I will probably use next time any way.)
