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Healthy family recipes


Louise Witherspoon

1 lb. pkg. beans (red, black or pinto)

3 cloves garlic, smashed

1 medium onion, chopped

Rinse beans in water and drain. Place beans in large pan and add water to about 2-3 inches above surface of beans. Bring to a boil about 2 minutes. Remove from heat, cover and let sit at least 1 hour. Drain and put beans in slow cooker with garlic and onions. Turn slow-cooker to low. Add boiling water to 2-3-inches above surface of beans. Cover and cook 8-12 hours. Beans are done when soft but not mushy. Ready to serve or use in recipes. Can drain and freeze for future use. Can mash and reheat in skillet with a little oil for refried beans. Mash and top with salsa for a dip. Serve over cooked rice. Pass dishes of toppings such as grated cheese, chopped peppers, sour cream, salsa, hot sauce, chopped peanuts.


Nancy Jagger

2 pkg. (16-o.z each) frozen peaches, thawed and drained

¾ c. plus 1 Tbs. sugar, divided

2 tsp. ground c...

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