January 18, 2012

Slower Cooker Beans

This year I've decided to get more acquainted with dried beans. Mostly because they are a perfect food but also because they are cheap! Yesterday was a snow-day and the storm hadn't even hit yet, so I knew we'd be home today as well [I was right]. So I decided to try a new slow cooker recipe. The original recipe is here, but I made some alterations like adding carrots.

Beans with Bacon Soup
Time = 8 hrs, plus over night
Servings = 4 large

1 1/2 c dried pinto beans
2 t baking soda
1 medium onion, chopped
3 large garlic cloves, diced
2 large carrots, chopped
1/2 t cumin
1/2 t thyme
1/2 t cracked pepper
1 t majoram
1 t salt
1 t dried cilantro
3 c chicken broth
6 slices thick cut bacon

The night before, put the beans into a large pot, cover with cold water, add baking soda and let stand until the morning.

In the morning, grease the crock pot with butter. Add all ingredients up to bacon. In a large skillet, cook bacon until crisp. Cut bacon into 1 inch pieces and add to soup. Cook on low, covered, for 6-8 hours.

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