This was our dinner from Monday but after a week of pure madness with the weather again, I’m finally sitting down to blog about it. My husband has now embraced the vegetarian lifestyle (for the moment) and I’ll admit, it’s becoming a balancing act between three carnivores and two vegetarians for dinner. I’m having flashbacks of when my kids were younger and everyone wanted something different for dinner. Moms out there know exactly what I’m talking about! So Mondays are strictly Meatless Mondays here now. It helps me out a tremendous amount – taking the guesswork out of what’s for dinner and my kids know not to look for the elusive meat choice of the night. Plus one night without meat won’t kill them, despite what they think.
This recipe takes seconds to get together and put in your slow cooker/multi cooker/crock pot. I’ll admit, not a gorgeous dish but it rocks your tastebuds! I’ve been eating the leftovers and it just gets better every day. Plus it’s loaded with beans for protein and great vitamins! A good friend of mine dropped off some of her special Indian rice and we served this over that. All I can say is HEAVENLY!
— Knead to Cook