Cowboy (Western) Beans

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Cowboy (Western) Beans

Makes: 12 servings
Prep: 15 minutes
Cook: Low 4 hours, High 2 hours

 Ingredients

•  3  28-ounce cans vegetarian baked beans, drained
• 3/4  cup bottled hot-style barbecue sauce
• 1/2  cup chopped onion (1 medium)
•  1/3  cup packed brown sugar
• 1  tablespoon dry mustard

Directions

1. In a 3-1/2- to 5-quart slow cooker combine beans, barbecue sauce, onion, brown sugar, and mustard.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Makes 12 servings.

Mediterranean Tapenade

Mediterranean Tapenade

Tapenade is French for capers, and is made of puréed or finely chopped olives, capers, anchovies and olive oil. Tapenade is a popular food in the south of France, where it is generally eaten as an hors d'oeuvre spread on bread. Sometimes it is also used to stuff fillets for a main course.

Also very popular in Italian cuisine, olive-based tapenades with anchovies and/or vinegar  have been found in ancient Roman cookbooks dating back thousands of years. 

Ingredients:

2 medium red onions
1-1/2 cups roasted red tomatoes with juice
8 cloves fresh garlic, finely diced
1 tablespoon dried oregano leaves
2 ounces anchovies, drained
1 cup feta-stuffed green olives, drained
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil

Instructions:

1. Peel red onion, rub with olive oil and roast in a pre-heated 350 degree oven until softened and onions begin to caramelize (about 1-1/2 to 2 hours).
2. Finely dice the roasted red onions in food processor, add roasted tomatoes, garlic, oregano, anchovies, green olives and pepper.  Pulse to combine.
3. Transfer mixture to a mixing bowl and fold in the olive oil.

Use immediately.  May be refrigerated.