Recipe By: The Mcdougall Quick and Easy Cookbook

Serving Size: 10

1 large onion, chopped
1 1/2 teaspoons minced fresh garlic
1/3 cup water
2 tablespoons vegetable broth powder
2 tablespoons agave nectar
1 tablespoon red wine vinegar
1 tablespoon paprika
1/2 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cans white beans (15 ounce)
2 cans black beans (15 ounce)
1 can red or pinto beans (15 ounce)
1 can black-eyed peas (15 ounce)
1 can chopped tomatoes (15 ounce)

Place the onion, garlic, and water in a small saucepan. Cook, stirring occasionally, for 3 minutes. Add all the seasonings, mix well, and heat for 1 minute. Combine the beans and tomatoes in a crockpot. Add the onion-seasoning mixture, mix well, cover, and cook on high for 4 hours or on low for 8 to 10 hours.

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