I don't have a recipe, but Vaguely Mexican Slow-Cooker Beans turn out well. There are probably similar recipes online somewhere.
The previous night, soak about 2 cups of dry beans. I use a mixture of pinto, kidney, black and white.
Saute a chopped onion and some garlic in olive oil. Add cumin, coriander, smoked paprika, a bit of thyme and a bit of oregano and continue sauteing until toasty. Add one or two chopped chipotle chillis with a bit of adobo sauce. (Cans are a lot larger than you need for one recipe, so I keep the rest in the freezer.)
Meanwhile, boil the shit out of the beans for about ten minutes so you don't get kidney bean poisoning. Dump everything in the slow cooker with a couple of bay leaves and water or stock to just cover the beans. Cook for about eight hours or overnight on low.
This looks pretty close to the Boston baked beans I slowcookerised from my grandma's old cookbook, but I think there was a bay leaf as well. And add tomato paste if you like, which makes it closer to NZ baked beans. You can leave out the
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HO SHIT I FORGOT THE TOMATOES. You put a can of tomatoes in with the Mexican beans before you add the water/stock. And I usually squoosh a bit of tomato paste in as well.
I've got a couple of beef stew recipes that are already in a word doc, so I'll email that to you. Whitcoulls are having a sale on at the moment, so you might be able to find a copy of Simon & Alison Holst's slow cooker recipe book. I didn't use the crock pot much in the last couple of years (after I bought the receipe book), but my Mum has a copy and we used that a lot as kids.
The other thing you might want to look at are soups. Some of the bacon/bean soups should be fairly easy to adapt for a crock pot.
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Here, then. Double click to full size.
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The previous night, soak about 2 cups of dry beans. I use a mixture of pinto, kidney, black and white.
Saute a chopped onion and some garlic in olive oil. Add cumin, coriander, smoked paprika, a bit of thyme and a bit of oregano and continue sauteing until toasty. Add one or two chopped chipotle chillis with a bit of adobo sauce. (Cans are a lot larger than you need for one recipe, so I keep the rest in the freezer.)
Meanwhile, boil the shit out of the beans for about ten minutes so you don't get kidney bean poisoning. Dump everything in the slow cooker with a couple of bay leaves and water or stock to just cover the beans. Cook for about eight hours or overnight on low.
This looks pretty close to the Boston baked beans I slowcookerised from my grandma's old cookbook, but I think there was a bay leaf as well. And add tomato paste if you like, which makes it closer to NZ baked beans. You can leave out the ( ... )
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The other thing you might want to look at are soups. Some of the bacon/bean soups should be fairly easy to adapt for a crock pot.
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