Vegetarian Brown Beans

VEGETARIAN BROWN BEANS
BASE: Rinse 2 to 3 cups pinto beans in a colander. Put rinsed beans in
large pan, add ½ to 1 gallon water to cover and soak overnight. Drain
and rinse beans again in a colander. Place rinsed beans in slow cooker.
Fill cooker almost full---about 2 to 3 inches from the top rim. Stir in
one or two packages of dry onion soup mix and one chopped onion. Cook on
low 7 - 8 hours.

POSSIBILITIES: 1. Serve as is with cornbread on the side and garnish
with chopped onions.
2. Add a cup of cooked rice and a jar of salsa for Spicy Bean
Soup.
3. Use as a base for your favorite chili recipe.
4. Add uncooked macaroni the last half hour, cook on high for
20-30 minutes or until done.
5. Add a cup of diced ham and 1 - 2 large diced potatoes the
second time around.
6. Puree the amount your family will eat in one meal for a
cream soup. Garnish with green onion, sour cream, cheddar cheese or
other toppings.

Expand the possibilities by using any kind of bean; navy, white, kidney,
pink, black, etc. If you want to use the beans in dessert recipes, leave
out the onion soup mix. White beans are more like tofu and take on the
personality of what they are paired with. Black or brown beans are great
when making brownies or chocolate desserts---I’m not kidding!