Sunday, March 17, 2013

Meatless Monday #3

Creamy Rutabagas
Cranberry and Pinto Beans
Brown Rice

Mashed Rutabagas
1 diced rutabaga (boil until tender)
1/4 cup of Ricotto Cheese or butter/margarine
1 tbsp. of dried chives
1/4 tsp. of minced garlic
1/4 tsp. celery salt

Use a potato masher or fork to get rutabagas into a creamy consistency.  Add in cheese and seasonings while mashing.

1/2 cup of Pintos (This may vary - depends on the number of servings you'll need.)
1/2 cup of Cranberry Beans (This may vary - depends on the number of servings you'll need.)
1/2 cup of bell peppers
1/4 cup of onions
1 tbsp. of chili powder
1/2 tsp. sea salt
1/4 tsp. sugar
4 cups of water

  1. Allow the 4 cups of water and the smoked turkey neck to heat in crock pot while beans are soaking.  This step is  optional.
  2. Allow beans to soak  for 6-8 hours.
  3. Give beans a final rinse after soaking - most or all of the water will be absorbed.
  4. Pour peppers and onions into crock pot along with smoked turkey neck.  Add soaked beans and seasonings into crock pot.  Allow to cook until tender (about 2-3 hours).
While beans are cooking, prepare rice and cornbread.
After the beans have cooked, serve them atop the rice and enjoy!


  1. Hey Trinity! Nice to see you featured as the DYWW blogger today. I love visits here anyway. Rutabagas are one of my favorites but I've never had them prepared this way. Sounds yummy. You are doing great with the Meatless Monday.

  2. Now this looks delicious! Hope you are enjoying your week sweet girl!!

  3. Pinto beans and cornbread are very popular in my house :) Looks great, love the rutabaga recipe!


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