How was your weekend? Ours was really nice. Yesterday, we celebrated Easter at our house with a feast! My Mom, Aunt & I each prepared a few dishes for the occasion. I made pulled pork:
Vegetarian crock pot baked beans (recipe below):
These AMAZING tarts were made by Tina and were leftover from my shower. They were a huge hit again on Easter. Thank you so much Tina!!
My Aunt brought a massive platter of shrimp:
My Mom made a warm chicken salad (I must get this recipe):
My Mom’s strawberry spinach salad:
Amazing fruit (my Aunt also knows I’m a fruit addict ;)):
My Aunt also brought coleslaw that I didn’t get a picture of. There were TONS of leftovers, but it was all so good!! I am a huge fan of pot luck meals. I’m just not a fancy, sit down dinner kind of girl (95% of the time). What about you?
Vegetarian Crock Pot Baked Beans
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 gloves garlic, chopped
- 2 cans great northern or other white bean (DO NOT drain)
- 1/2 can black beans, drained
- 1/4 cup honey
- 1 cup crushed tomatoes
- 2 tablespoons soy sauce
- 1/2 teaspoon ground mustard
- 1/4 teaspoon ground red peppers
- 1 cup corn
Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until onions are just starting to turn translucent.
Transfer onions/garlic into a crock pot and add all remaining ingredients except corn. Mix well. Cook on low for 4 hours. In the last half hour of cooking, add in corn.