Laurel Taylor Fitzhugh Profile - Allrecipes.com (1462809)

cook's profile

Laurel Taylor Fitzhugh


Laurel Taylor Fitzhugh
 
Home Town: New Mexico, USA
Living In: Prescott, Arizona, USA
Member Since: Dec. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican
Hobbies: Gardening, Hiking/Camping, Camping, Reading Books, Charity Work
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Recipe Reviews 15 reviews
Cheesy Tortillas
What's not to love? Fast food for starving swimmers. They loved it. Robards a van of black beans and added with the corn and cheese.

0 users found this review helpful
Reviewed On: Jun. 29, 2014
Be Prepared Five-Bean Soup Mix
I put my beans in a 1 1/2 pint canning jar, add the seasonings right on top, put a lid on it, and store it in the pantry. After dumping the mix in the crockpot, I add 3 jars of water per jar of mix. (Takes 2 for our medium-sized family.) I buy high-end beans at the health food store so they are already triple-washed. I don't pay attention to the bean mix in the recipe, use whatever beans I want, and go for some variety so its pretty in the jars. (Easy gifts, too.) I use vegeterian boullion and skip the bacon bits so I'm not limited when feeding vegeterians. The thing I like most about this is it is an instant meal. With a day of appointments ahead of you, all you have to do is throw the jar or two of beans and seasoning in the crockpot, add a few jars of water, a can of timatoes, and go. Come home to a great aroma and good flavor. This is a magic recipe. For one thing, I always heard you cannot put salt in beans before they are cooked, but this has salt & bouillon, but it works. The taste is great- good by itself, but not overpowering if you want to flavor it differently.

23 users found this review helpful
Reviewed On: Feb. 9, 2010
Cantonese Dinner
oh yeah. doubled sauce (with balsamic vinegar), added a couple pounds of vegetables, including drained black beans, served over noodles, great one-pot meal.

1 user found this review helpful
Reviewed On: Aug. 22, 2008
 
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