Beans - Zesty Bean Posole (Vegetarian Friendly)

A few years ago, Rob subscribed me to Better Homes and Gardens for Christmas. This was one of the presents that keeps on giving. Every year when it's time for me to renew, I always ask for him to do just that for me because I love getting the magazine. 

One of my favorite parts about this magazine is the Food section. I love looking at the different ideas but I honestly had not tried any of them until last week. I don't know what I was waiting for, maybe a time where I felt I could mentally prepare myself for a different type of recipe. That was ridiculous to do and now I know that every month when I get my new magazine I have to make at least one recipe from it. 

This week I made two recipes from the magazine, which I'll share them in separate posts. This post is the Zest Bean Posole, which is on page 156 of the December 2013 issue and can be found here: 
http://www.bhg.com/recipe/zesty-bean-posole-1/ 

I found this recipe to be easy to prepare and very tasty. It was even good the next day. When I make this again, I'll make it spicier because we like spice around here. 

I highly recommend making this on a cold day to warm you from the inside out. 

Makes: 6 servingsYield: 9 1/3 cups

Prep 10 minsSlow Cook 7 hrs to 8 hrs  on low-heat setting plus 20 to 30 minutes on high-heat setting or 3 hours 50 minutes to 4 hours, 20 minutes on high-heat setting
Ingredients

• 215 - 16  ounce cans  golden hominy, rinsed and drained
• 215 - 16  ounce cans  red beans, rinsed and drained
• 3 1/2 cups  reduced-sodium chicken broth
• 116  ounce jar  thick and chunky medium salsa (1 2/3 cups)
• 2 teaspoons  dried oregano, crushed
• 1/2 cup  whipping cream, half-and-half
• 2 tablespoons  all-purpose flour
•  Slivered or sliced green onions
•  Shredded cheese (optional)

directions

1.In a 4-quart slow cooker combine hominy, beans, broth, salsa, and oregano. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

2.With 30 minutes of cook time remaining, increase to high-heat setting if necessary. In a small bowl stir together cream and flour until smooth; stir into mixture in cooker. Cover; cook for 30 minutes more or until mixture is slightly thickened.

3.To serve, ladle soup into bowls. Top with green onions and shredded cheese, if desired. Makes 6 servings.