Meatless Monday #3

Creamy Rutabagas

Cranberry and Pinto Beans

Brown Rice

Cornbread

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.

Beans
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!