Zippy Seafood Stew

ZIPPY BEAN STEW

Steps:

• In a 3-qt. slow cooker, combine the beans, tomatoes, broth, corn and green chiles. Stir in the water, carrots, onion, garlic and chili powder. Cover and cook on high for 4-5 hours or until vegetables are tender and flavors are blended.

SPICY SEAFOOD STEW

Steps:

• In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 4-1/2 to 5 hours or until potatoes are tender.
• Stir in the water, scallops and shrimp. Cover and cook for 15-20 minutes or until scallops are opaque and shrimp turn pink.

ZIPPY BEAN STEW

Steps:

• In a large pot, combine all the ingredients.
• Bring to boil on medium heat for 15-30 minutes.
• Reduce heat, cover and simmer for about 30 more minutes or until flavors are blended.
• Add seasonings to taste (2 teaspoons of salt ought to be enough).
• Add other seasonings--spice it up a bit.
• This recipe is very flexible, this is just the original ingredients, except I added the cayenne pepper and the salt.
• Switch the beans around.
• I will use lima beans, or great northern beans.
• Any type of bean can be substituted.
• Heck, use 4 different types of beans.
• It makes for a great healthy meal.
• You can use 1 can pinto beans, 1 can kidney beans, 1 can great northerns, and 1 can lima beans.
• It's a very flexible recipe you can add your own stuff to.