I’m a big fan of lentils, kidney beans, black eyed beans and chick peas. They are a way of adding fiber to the diet without it causing too many complaints. Here are two more crock-pot recipes using these ingenious little fiber balls. I mostly use the tinned ones because it involves less preparation time. But you can use the packet lentils if you prefer.
HINT
When I use packets of black eyed beans, I cook more black beans that I need for this recipe and put them in the freezer for another time. You can do the same with lentils or kidney beans. It’s the more time and cost effective way to cook.
If you use tinned lentils and beans make sure you not only drain them but wash in cold water to get rid of any excess salt.
Beef and Lentils
Ingredients
16 ounces chuck steak or gravy beef, cubed
1 small onion, diced
8 ounce lentils
Pepper
8 ounces kidney beans
2 carrots
1 teaspoon mustard seeds
Half cup white wine
1 cup green peas
Tapioca starch blended with a little water
Method
Brown meat in a little oil. When browned, place meat in crock pot.
Add to the crock pot all other ingredients except the peas and tapioca starch.
Cook on low for 5 hours. During the last half hour add the peas and a little tapioca starch mixed with water.
Beef and Black Eyed Beans
Ingredients
16 ounces chuck steak or gravy beef, cubed
2 cups cooked black eyed beans
Salt and pepper to taste
I packet gluten free pumpkin soup
Half tin coconut milk
1 packet of gluten free Beef Stroganoff mix
1 cup fresh parsley
2 tablespoons mint
Method
Cook black eyed beans as per directions on packet.
Brown meat in a little oil.
Place meat in crock pot along with all other ingredients, except parley and mint which is added in the last half hour. Cook on slow for 5 hours.
In the last half hour add the parsley and mint.
Both these dishes are best served with rice.
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