Crockpot Red Beans and Rice

By: Co+op, welcome to the table

Recipe Information
Total Time: 7 hours,15 minutes; 15 minutes active
Servings: 4-6

Laissez les bons temps rouler! Mardi Gras is just around the corner, so you couldn’t ask for a better time to brush up on your cajun-style cuisine. In the mood to get creative? Swap collard greens in this recipe for organic chard - on sale right now at your Co-op for just $1.99 per bunch.

Ingredients

• 1 cup dried kidney beans

• 1/2 cup long grain brown rice

• 1 large red bell pepper, chopped

• 1 large carrot, chopped

• 1 bunch collard greens, chopped

• 5 cups water

• 2 tablespoons Cajun seasoning

• 1 teaspoon salt

Preparation

1. Heat a pot of water to boiling, add kidney beans and boil beans for ten minutes. Drain beans.

2. Combine 5 cups water, drained kidney beans, brown rice, bell pepper, carrot and Cajun seasoning in a slow cooker. Cover and set on low, and cook for 6 hours.

3. Open the cooker, add the salt and collard greens, and stir. Cover and cook for another hour.

4. When the beans are tender, serve or transfer to containers to refrigerate or freeze.

Serving Suggestion

Serve as a side dish to roasted chicken, or feature it as an entrée with a slice of cornbread.

Tostadas al Pastor

By: Robin Asbell

Recipe Information
Total Time: 13 hours; 40 minutes active
Servings: 6

The one-two punch of low-and-slow cooking plus the tenderizing enzymes found in pineapple makes this tender and delicious dish a treat for the senses. Plus, with pork shoulder roasts on sale in the Co-op Meat department at just $3.99 per pound, you’ll get a great deal on a delicious mexican-inspired dinner.

Ingredients

Shredded Pork

• 1 1/2 pounds pork shoulder roast with bone

• 1 small onion, chopped

• 1 8 oz pineapple chunks in juice

• 1 small orange, juiced

• 2 tablespoons white vinegar

• 2 tablespoons chili powder

• 4 large garlic clove, halved

• 1 teaspoon salt

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 medium lime (optional)

Tostadas

• 12 corn tortillas

• 1 15 ounce can of black beans, drained and mashed

• 1 avocado

• 1/4 cup cilantro leaves

Preparation

Shredded Pork

1. Place the roast in a slow cooker, then mix the remaining ingredients and pour over it. Cook for 10-12 hours on low until the pork is falling-apart-tender. Remove the pork and let cool 15-20 minutes, until cool enough to handle. Pull the meat off the bone, and remove and discard visible fat. Shred the meat by hand or with a fork and place in a bowl.

2. If desired, scoop out the pineapple, onion and garlic and reserve to make a salsa. Transfer the remaining juices to a glass cooking cup and chill, the fat will harden on the surface. Scoop the chilled fat from the top and discard. Put the remaining juices in a small pot and bring to a boil. Reduce to a strong simmer and cook to reduce to a syrupy sauce, about 10 minutes. When the juices are thick, remove from heat and pour over the shredded pork. At this point, you can divide the meat into the desired portions (1/4 cup per taco, 2 tacos per person) or freeze for later.

3. If making the salsa, puree the pineapple, onion and garlic and season to taste with salt and lime, and serve as a salsa.

Tostadas

1. Preheat oven to 350 degrees F.

2. Lay out the tortillas on two cookie sheets and place them in the oven for 15-20 minutes, or until crisp. Heat the mashed beans in a pan over medium heat on the stove, add a little water (as desired for consistency) and stir to keep from burning or heat in a bowl in the microwave. Spread each tortilla with beans, then top with diced avocado and pork. Garnish with a few cilantro leaves (and the optional pineapple salsa).