I mentioned to Craig, the Big Boss, last night, that I had filled my crockpot with pineapple black bean soup, and that if my family liked it, I was going to post the recipe here.
They loved it. So here it is!
2 cans black beans, thoroughly rinsed
1 can yellow corn, drained
1 can pineapple chunks (don’t drain it)
1 cup salsa
1 cup Pineapple Habanero Pepper Jelly
2 large onions, diced
2 tsp. garlic, any form you might have in the house
1 tsp. ground cumin
juice of one lime
1 cup water
What to do:
Put all ingredients in a large crockpot/slow cooker, turn it on low, and go to work. When you get back home, in eight hours or so, stir the mixture and replace lid. Turn to High while you fix a salad and some grilled cheese sandwiches. Turn off your crockpot, put a ladle in it, and stand back.