Sos pwa rouge


Summer Baked Beans—Slow cooker

Cooking time: 4 hours                 Serving size: 4-6

1/2 cup red onion, diced small
4 pieces of really good thick sliced bacon cut about 1/2" wide
1/4 cup brown sugar
1/4 cup molasses
1 teaspoon dried mustard
2 teaspoons cider vinegar
1 cup Neliquick black beans (or red beans)
3 cups water
1 15 oz. can small white beans or black beans, drained and rinsed
1) In a medium sized bowl, mix together molasses, brown sugar, mustard and vinegar. Set aside. 2) In a medium sauté pan, cook bacon and red onion until bacon is just crispy and onion is soft. About 10 minutes. 3) With a slotted spoon, place bacon and onion mixture in slow cooker, leaving most of the bacon grease behind in the pan. 4) Add molasses mixture, Neliquick beans and white beans. 5) Stir everything together in slow cooker.
Cover and cook on low for 4 hours. 6) Stir once or twice while cooking to keep beans around the edge from burning.


Traditional Red beans and rice for the slow cooker

Cooking time: 4 hours                        Serving size: 6-8
4 cups water
8oz Neliquick Red Beans
1 green pepper, seeded and diced
2 cloves of garlic, peeled and minced
2 packets of Goya Sazon seasoning
2 teaspoons dried oregano
2 cups cooked ham, diced
1 4-ounce can of tomato sauce
1/4 - 1/2 teaspoon chipotle chili powder (optional)
1) In a large bowl, mix water, beans and tomato sauce together until all dry ingredients are wet. 2) Pour mixture into slow cooker.  3) Sauté peppers and garlic in a small pan coated with non-stick cooking spray for 5-7 minutes, until garlic is light brown and peppers begin to soften. 4) Add oregano, salt, and Sazon to the pan. Sauté until fragrant, about 1 minute. 5) Add to slow cooker.  6) Add ham to slow cooker and mix everything together. (If you are including the chipotle chili powder, add it now). 7) Cover and cook on low for 3-4 hours, stirring occasionally to keep the edges from burning.
Serve with white or brown rice.


Mexi-Carib Black Bean Puree*

Cooking Time: 20 minutes            Serving Size: 4    


  4 ounces Black Bean Powder -- Neliquick

  3 1/2 cups chicken stock, reduced-sodium or hot water + 2 chicken bouillon packets

  1 teaspoon cumin powder

  1/2 teaspoon chili powder

 1/4   teaspoon salt – optional



1) Stir in chicken stock with black bean powder into a medium saucepan.

2) Bring soup to a full boil; then reduce heat to low.  Add cumin and chili powder. 

3) Let simmered uncovered for 10 more minutes until the soup is thickened. 

Serve with cooked rice. 

* You can use this recipe with Red beans as well.                                 


Our beans are gluten free, and make chili soups, bean brownies, burgers in a breeze.