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Below are some suggestions on how to utilize our October Next Course bag!

Sweet Potato and Black Bean Chili and Cornbread
2 cups dried black beans, rinsed and sorted
6 cups water and/or chicken/vegetable stock
       Note: if using the instant pot, reduce to 1.5 cups
2 cups diced yellow onion
4 cloves garlic, minced
1 packet chili seasoning
1½ pounds sweet potato, peeled and cut into ½-inch cubes
1 can diced tomatoes 
Optional (if you like it spicier!) - diced chiles or chipotle peppers, to taste
1 (6-ounce) can tomato paste
Salt, to taste


Optional toppings - cheddar or queso fresco, red or green onion, sour cream


Preparation (note: The Slow Cooker method is the original style; the others have been adapted)

Slow Cooker-

  • In a 6-quart slow cooker, add beans, 4 cups water, stock, onion, garlic, and seasoning packet. Cover and cook on high until beans are tender, about 3 hours and 30 minutes.

  • Add sweet potato, tomatoes, chiles (if using), tomato paste, and salt. Cook on high until sweet potatoes are tender, about 2 hours and 30 minutes more.

Instant Pot- 

  • Place the dry beans in a large bowl and cover with 4-5 cups water. Allow to soak at room temperature 4–8 hours. Drain the beans and set aside.

    • Alternate quick soak method: boil 4-5 cups of water and add beans. Cook for 1 minute then remove from heat, cover, and let sit 1 hour. Drain the beans and set aside. ​

  • Press "Saute" on the Instant Pot and add 1tb of butter or oil; cook the onion until softened then add the garlic and seasoning for an additional 30 seconds. 

  • Add the soaked beans, sweet potatoes, tomatoes, stock, chiles (if using), and tomato paste. Stir well to combine and scrape any brown bits from the bottom of the inner pot. Secure the lid.

  • Press "Pressure Cook" and cook in high for 20 minutes. Do a 10 minute natural release then quick release to unlock. Add salt to taste. 

  • If you prefer a thicker consistency, press "saute" and cook until reduced as desired. 


Dutch Oven-

  • Heat 1tb oil or butter in a in heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown. Add garlic and seasoning mix and cook for 30-60 seconds, until fragrant.

  • Stir in the tomatoes with their juices, beans, chiles (if using). Add water/broth and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, 2-4 hours.

  • Midway through (approx 1.5 hours in), add the sweet potatoes and salt. Place the lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes are cooked through. Add more water if the chili becomes too thick. Adjust with salt and pepper a needed.


Feel free to follow the recipe on the box or jazz it up with diced chiles, chile powder, or canned or frozen corn! 

For a delicious treat, try baking it in a small cast iron skillet! Grease the pan and cook for about 15 minutes! 

Original recipe adapted from Taste of the South 


Roasted Root Vegetables


1 1/2 cups carrots peeled, cut into 1 inch pieces
1 1/2 cups sweet potatoes peeled, cut into 1 inch pieces
1/2 cup onion cut into 1/2 inch wedges
1 1/2 cups beets, peeled and cut into 1 inch pieces
1/4 cup extra virgin olive oil
1-2 cloves of garlic, minced
1 teaspoon kosher salt
1/4 teaspoon black pepper
Optional - 2 tablespoons chopped parsley


  • Preheat the oven to 400 degrees F and line a sheet pan with foil.

  • Chop the vegetables and spread on the sheet pan.

  • Mix together the olive oil, garlic, salt and pepper in a small bowl and drizzle over the vegetables; toss to coat. 

  • Roast for 25-30 minutes or until vegetables are tender and starting to caramelize. Optionally sprinkle with parsley, then serve.

Adapted from Dinner at the Zoo


One Pot* Pasta with Mushrooms and Field Peas


2 tablespoons extra virgin olive oil, divided
8 ounces cremini mushrooms, stemmed and sliced
3 1/2 cups water
8 ounces pasta
1 cup fresh, shelled, cooked field peas (can be made in advance)
1/4 cup freshly grated parmesan, plus more for serving
Optional - 1/4 cup chopped fresh basil or parsley

Optional - 1 lb. Italian sausage

Salt and pepper


  • Bring a medium pot of water or stock to a boil; add the shelled field peas and cook for approximately 15 minutes, or until tender. If using right away, drain and set aside or if making in advance, rinse under cool water before storing. Rinse and wipe out the pot to continue with the pasta. 

  • If using sausage - Heat 1 tablespoon olive oil in a large sauté pan over medium heat.  Add the sausage, breaking it up into small pieces with a wooden spoon, and cook for 5 minutes.

  • Add 1 tablespoon of olive oil to the pot and add the mushrooms. Cook for another 7-8 minutes until the mushrooms have browned and their liquid has evaporated.

  • Add the water and scrape up the brown bits from the bottom of the pan.  Add the farfalle and a pinch of salt and stir to combine.  Bring to a boil, then reduce the heat to medium low and cook for 11-15 minutes or until the pasta is tender and most of the water is absorbed, stirring occasionally. Add the field peas during the last 4-5 minutes of cooking time.

  • When the pasta is done, remove from heat and stir in the parmesan cheese and fresh herbs, if using.  Adjust the seasoning as necessary and serve with additional parmesan cheese if desired.

*If you make the field peas in advance, this would require 2 pots 

Adapted from Flavor the Moments


Chicken and Rice Soup


2 tbsp olive oil or butter
2 garlic cloves, minced
1 onion, chopped
3 carrots, halved then cut into 1/4" slices
3 celery ribs, cut into 1/4" slices

Optional - about 1 cup of sliced mushrooms

Optional - about 1 cup of green beans, cut into 1" pieces
2 vegetable or chicken bouillon cubes
1/2 tsp dried parsley + 1/2 tsp dried thyme (or other herbs on hand)
1/4 tsp black pepper
4 cups low sodium chicken broth
4 cups water
1 1/2 lb chicken (skinless bone-in thighs are suggested - OR approx 2 cups rotisserie chicken, see note)
1 cup uncooked rice
Salt to taste
Optional -1 tbsp fresh chopped parsley

Optional - make it "egg drop" style and beat an egg and stir it in while the soup is hot!



  • Heat oil/butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.

  • Add carrots and celery, stir for 1 minute. If using mushrooms and green beans, add and cook 3-4 minutes.

  • Add bouillon and dried herbs, pepper, chicken broth, and water. Stir, then add chicken.

    • Note: If using rotisserie chicken, reduce water to 3 cups​

  • Cover with lid, simmer on medium low for 30 minutes (for a clearer broth, skim off excess foam if it builds up)

    • Note: if using boneless thighs, reduce cooking time to 15 minutes​

    • Note: If using rotisserie chicken, reduce cooking time to 5 minutes

  • Add rice, stir, cover, simmer15 minutes.

  • Remove from heat and take chicken pieces out of soup; let cool briefly then shred.

  • Add chicken back into soup along with half of the parsley (if using) and salt/pepper to taste. Serve with remaining parsley as a garnish

Adapted from RecipeTinEats 


Mushroom and Parmesan Frittata


4 tbsp. butter

2 cups sliced mushrooms

1/2 onion, finely chopped

1 tbsp. chopped fresh thyme (or other fresh herbs), plus more for garnish

8 eggs, beaten

1/4 cup grated Parmesan, plus more for garnish


  • Preheat oven to 425°

  • In medium ovenproof skillet, melt butter over medium heat.

  • Add mushrooms, onion, and 1 tbsp. thyme.

  • Cook, stirring occasionally, until mushrooms brown, about 8 minutes.

  • Add eggs and 1/4 cup cheese; season.

  • Bake until eggs are just set, about 15 minutes. Top with more cheese and thyme.

Adapted from Rachel Ray Magazine

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