Continuing our theme of quick and easy recipes for the holidays, here’s a slow-cooker meal you can set up the night before and have ready at the end of a busy day of holiday events. This is a recipe from a restaurant in Ouray, CO that was in an old bank. They gave it to me 15 years ago on my honeymoon and I make it all the time. This was my first experience at having to change a recipe for 60 into one for 6-8. It’s spicy, so ease up on the cumin and chili powder if needed, you can always add more during the last 30 minutes if needed.  On the board tonight:

1. Spicy Black Bean Soup
2. French Bread
3. Red Grape Salad
4. Apple wedges & Cheese

Black Bean Soup

• 4-14 oz cans black beans
• 2 tsp to 1 tbsp salt
• 1 ½ tsp crushed garlic
• 1 bay leaf
• 2 tsp to 1 tbsp pepper
• 1 tbsp thyme
• 1 tbsp chili powder
• 3 cubes beef bouillon
• 1 tsp to 2 tsp cumin
• 3 carrots, shredded
• ½ onion, minced
• 2 stalks celery, diced
• 1 green pepper, minced
• ½ cup dry red wine (opt)
• 1 lb chopped smoked sausage
• 12 cups water

Slow-cooker

Add all ingredients to slow-cooker and cook according to directions (usually 8-10 hours on low). Just before serving, take a potato masher or hand blender and blend/mash slightly to thicken

Red Grape Salad

• ½ head red leaf lettuce, torn
• 3 cups seedless red grapes, halved
• 1 pear, peeled, cored and cubed
• 4 oz shredded carrots
• Poppy Seed dressing

Serving bowl

Toss ingredients together, chill and serve

Shopping List:

• 4-14 oz cans black beans
• 4 -6 carrots or equivalent shredded carrots
• ½ onion
• 2 stalks celery
• 1 green pepper
• 4 oz dry red wine (opt)
• 1 lb smoked sausage
• ½ head red leaf lettuce
• 3 cups seedless red grapes
• 1 pear
• Poppy Seed dressing
• French Bread
• Apple wedges & Cheese

Also: salt, garlic, bay leaf, thyme, chili powder, beef bouillon, cumin, pepper