Well happy Monday! I’ve got something very exciting to share with you today and a great opportunity for you to help support a good cause. A while back I was asked to submit a slow cooker recipe to be part of a book called Where Slow Food and Whole Food Meet. The purpose of the cook book is to support food banks during Hunger Action month. September is Hunger Action Month, a nationwide campaign mobilizing the public to take action on the issue of hunger. We’ve been mobilized and we’re hoping to mobilize others.
Did you know that 46 million people in the United States deal with hunger issues, including 12 million children and 7 million seniors. This is a huge number! Because of this, some very wonderful bloggers compiled a book of slow cooker recipes. All of the proceeds from the print copy of the book are going to the Second Harvest Food Bank of Central Florida. Buy it here!
In addition, Feeding America food banks from across the country are giving the ebook version as a free gift to their donors. If you make a donation you will be given the ebook as a free gift. Donate right now and get your free ebook by clicking here.
To help get the word out about hunger in America and our cookbook, some generous sponsors have jumped on board. Together, San Miguel Produce , Grimmway Farms and Old Oak Farms by RPE Produce are making some big contributions to help end hunger. They are each contributing food to their local food banks AND they are giving $5 for every print copy of the book that we sell. That’s in addition to the proceeds from the book that are already going to the food bank! You get a book and you get to help end hunger in America in a big big way.
So, along with sharing my recipe for Cuban Black Bean Soup from the book today, I’m also giving away 2 copies of the book AND one lucky reader will receive a brand new Hamilton Beach Set & Forget® Programmable 6 Quart Slow Cooker! All of these slow cookers have been generously given by Hamilton Beach to help us make a big splash with the launch of this book. Visit all the blogger links below for many chances to win one of these slow cookers!
In addition to copies of the books and slow cookers, the co-editors of the book, Christine and Jennifer, are also giving away one prize of free carrots for a year from Grimmway Farms, one prize of free greens for a year from San Miguel and a potato prize pack from Old Oak Farms by RPE Produce including 40 pounds of potatoes and 1 Bamboo Bowl, 1 cutting board, 1 pepper mill, 1 measuring spoon set, 1 recipe booklet, 1 about potatoes booklet.
Whew, that’s a lot of information! Here are some of the other lovely bloggers promoting this great cause and more opportunities to win the book or slow cookers:
Broccoli and Cheese Potato Soup from Big Bear’s Wife
Chicken, Potato and Barley Stew from Magnolia Days
Autumn Apple Chicken Sandwiches from Chocolate & Carrots
Pumpkin, Chicken and Spinach Tortellini Soup from An Edible Mosaic
Thai Coconut Curry Beef and Broccoli from Food Faith Fitness
Chicken Burrito Bowls from Two Healthy Kitchens
Chinese Beef and Broccoli from Very Culinary
Barbacoa Tacos from My Baking Heart
Balsamic Orange Roast Beef from a farmgirl’s dabbles
Cuban Seafood Stew from The Kitchen Prep
Chinese Beef and Broccoli from Very Culinary
Pork Meatballs in Marinara Sauce from Savvy Eats
Chicken with 40 Cloves of Garlic from Around My Family Table
Tex-Mex Scalloped Potato and Carrot Dinner from Cook the Story
Cuban Black Bean Soup from Food n’ Focus
Macaroni and Cheese With Sugar Snap Peas from Brooklyn Farm Girl
Sweet and Spicy Carnitas from Cravings of a Lunatic
Pork Tenderloin Florentine from All Day I Dream About Food
Thai Pork with Vermicelli Salad from Jane’s Adventures in Dinner
Mango Chicken from Stetted
Creamy Buffalo Chicken from Mother Thyme
Spiced Lentil Stew from Je suis alimentageuse
Harvest Chili from WonkyWonderful
Whole Tuscan Chicken from The Little Kitchen
Vegetarian Pumpkin White Chili from Kitchen Treaty
Sweet Italian Sausage and Peppers from Sweet Remedy
Chicken Cacciatore from Poet in the Pantry
Lentil, Sausage and Kale Stew from Jeanette’s Healthy Living
Italian Beef Sandwiches from Yummy Healthy Easy
Butternut Squash Vegetarian Chili from Nutmeg Nanny
- 1 pound dried black beans, rinsed thoroughly, soaked overnight
- 2 tablespoons extra virgin olive oil
- 1 large white onion, finely chopped
- 1 red bell pepper, finely chopped
- 6 garlic cloves, finely chopped
- 1 bay leaf
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 7 cups water
- 1 cup pulp-free orange juice
- 1 medium orange, zested
- 2 tablespoons sherry vinegar
- ½ cup dry white wine
- 2 teaspoons salt
- Red onion
- Sour cream
- Heat the oil in a large pan. Add in the onion, pepper and garlic and sauté for 2-3 minutes. Add in the bay leaf, cumin, oregano and black pepper and cook for an additional 2 minutes.
- Place the sautéed mixture into the crock pot along with the soaked beans, water, zest and orange juice. Stir gently to combine. Cook on low for 6 hours.
- Add in the vinegar, wine and salt and continue to cook for 1 additional hour. Remove the bay leaf before serving.