Sausage & Black Beans

This may not make the most attractive presentation on the table, but it is a new addition to the wonderful comfort food category, not to mention being very easy.

Serves 8-12

1 lb bulk sausage -- I used mild or sweet Italian

1 qt chicken broth

2 15-oz cans black beans, rinsed and drained

2 14 1/2-oz cans hominy, rinsed and drained

2 10 1/2-oz cans diced tomatoes with jalepenos or green chilies

4 cups frozen diced hash browns (Southern style)

1 green pepper, chopped

1 onion, chopped

1 heaping T minced garlic

1 T oregano

1 t chili powder

Brown sausage in frying pan, breaking sausage into small pieces. Add to crockpot with remaining ingredients. Stir. Cover and cook on low for 5 hours, or high for 2-2 1/2 hours. Add more chicken broth if you think it gets too dry.

It is also good with a little Mexican cheese sprinkled on top when serving.

Indian Cauliflower

This was great and a lentil rice pilaf really complimented it.
Serves 4-5

1/4 C butter
1T ground cumin
1 T ground coriander seed
2 T finely chopped fresh gingerroot
2 t minced garlic
1 t turmeric
1/2 t salt
1/2 C chicken broth
1 head (about 6 C) cauliflower, cut into 2 inch pieces
1 15-oz can (2 C) garbanzo beans, drained
1 can chopped green chilies
1 C peas
1/2 C sour cream
2 T chopped fresh cilantro

Melt butter in a 12 inch skillet until sizzling; add spices and salt. Cook over medium high heat 1 to 2 minutes, stirring constantly, until spices begin to brown. Add chicken broth, cauliflower, garbanzo beans and chilies. Stir to coat.

Pour mixture into crock pot. Cook on low for 3 to 4 hours or until cauliflower is tender. Fifteen minutes before serving, increase heat to high and add peas and sour cream. Continue cooking until peas are heated through. Sprinkle with cilantro when serving.