Black Bean and Sweet Potato Soup
2 cups dried black beans
4 cups water
1 onion, diced
6 cloves garlic, minced
1 sweet potato, diced
2 tsp coriander
1 tsp cumin
1/2 tsp fennel (sub for anise)
3 cups broth
dash of hot sauce
salt and pepper to taste
Cook beans and water in slow cooker for 3 hours.
Pre-heat oven to 425 degrees.
Toss sweet potato in olive oil and roast for 20 minutes.
Saute onion for 10 minutes over medium-low heat. Add garlic and cook 5 more minutes.
Combine all the ingredients in slow cooker and cook on low 3-4 hours.
Adapted from this Fine Cooking recipe.
Thursday, January 9, 2014
Wednesday, January 8, 2014
Slow Cooker Coq au Vin
Slow Cooker Coq au Vin
1 cup dried white beans
2 cups water
1/4 lb good-quality bacon
1 onion, diced
6 cloves garlic, minced
1 cup diced baby bella (cremini) mushrooms
3 carrots, diced
2 tbsp tomato paste
1 tbsp red currant jelly
1 tbsp soy sauce
1 tbsp fresh thyme leaves (1 tsp dried)
1 bay leaf
salt and pepper
1 cup broth
1 tbsp arrow root
1 cup red wine
1 1/2 lbs chicken breasts
Put beans and water in slow cooker and cook on high for 3 hours.
In a skillet over medium-low heat, cook bacon for 10 minutes. Remove from skillet with a slotted spoon and add to slow cooker. Add onion to skillet and cook for 10 minutes. Add garlic and cook 5 more.
While the onion is cooking, add the ingredients through salt and pepper to the slow cooker. Be generous with the salt as the beans are unseasoned. Mix the arrow root and broth then pour into slow cooker.
Once the onions and garlic are cooked, add them to the slow cooker. Use the red wine to de-glaze the pan and then pour in to slow cooker.
Bury the chicken breasts in the veggies and then cook on high for 3-4 hours.
Adapted from the All Around the World Cookbook by Sheila Lutkins.
1 cup dried white beans
2 cups water
1/4 lb good-quality bacon
1 onion, diced
6 cloves garlic, minced
1 cup diced baby bella (cremini) mushrooms
3 carrots, diced
2 tbsp tomato paste
1 tbsp red currant jelly
1 tbsp soy sauce
1 tbsp fresh thyme leaves (1 tsp dried)
1 bay leaf
salt and pepper
1 cup broth
1 tbsp arrow root
1 cup red wine
1 1/2 lbs chicken breasts
Put beans and water in slow cooker and cook on high for 3 hours.
In a skillet over medium-low heat, cook bacon for 10 minutes. Remove from skillet with a slotted spoon and add to slow cooker. Add onion to skillet and cook for 10 minutes. Add garlic and cook 5 more.
While the onion is cooking, add the ingredients through salt and pepper to the slow cooker. Be generous with the salt as the beans are unseasoned. Mix the arrow root and broth then pour into slow cooker.
Once the onions and garlic are cooked, add them to the slow cooker. Use the red wine to de-glaze the pan and then pour in to slow cooker.
Bury the chicken breasts in the veggies and then cook on high for 3-4 hours.
Adapted from the All Around the World Cookbook by Sheila Lutkins.
Texas Pinto Beans
Texas Pinto Beans
2 cups dried pinto beans
4 cups water
1 onion, diced
2-3 cloves garlic
1/3 cup salsa verde
1 tsp cumin
1 cup broth
salt and pepper
Put beans and water in slow cooker for 3 hours on high. Add in the remaining ingredients and cook another 3 hours on high. Be generous with the salt and pepper as the beans are very plain.
Serve on quinoa with corn, or mash and spread for quesadillas.
Inspired by this recipe.
2 cups dried pinto beans
4 cups water
1 onion, diced
2-3 cloves garlic
1/3 cup salsa verde
1 tsp cumin
1 cup broth
salt and pepper
Put beans and water in slow cooker for 3 hours on high. Add in the remaining ingredients and cook another 3 hours on high. Be generous with the salt and pepper as the beans are very plain.
Serve on quinoa with corn, or mash and spread for quesadillas.
Inspired by this recipe.
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