I found an old slow cooker cookbook that belonged to my mom. There were some great recipes in there. I made some modifications and used some local, organic and homemade ingredients to make it perfect. It is full of flavor and may become one of your new comfort food favorites. This recipe starts the night before and you finish it by turning on the cooker before you leave for work. This is a great recipe to feed the family and fill them up.
Ingredients:
1 1/4 cups dried navy beans, organic preferred, get them in the bulk bins at the store
4 cups water
1 lb bulk Italian sausage, local pork preferred but chicken or turkey is OK
1 2 1/2 - 3 1/2 lb chicken, cut up, organic or natural preferred, the butcher will cut it for you
1/2 cup diced carrot, organic preferred
1/2 cup diced celery, organic preferred
1/2 cup onion. diced, organic preferred
3-4 cloves garlic, minced, organic preferred
14 oz can diced tomatoes, organic preferred
16 oz (1 pt) tomato puree, homemade and organic preferred
1/4 cup red wine, local preferred
1/4 cup chicken stock, homemade and organic preferred
1 TBS Worcestershire sauce, organic preferred
2 beef bouillon cubes
2 bay leaves, organic preferred
1 tsp kosher salt
1 tsp Italian seasoning, organic preferred
1/2 tsp paprika
1/2 tsp pepper
Here's how:
The night before: Place the beans and water and place in a large bowl. Soak overnight, at least 8 hours. If you don't want to wait, place the beans and water into a large pot, bring to a boil then simmer for 1 1/2 hours, then strain.
Heat the oven to 375 degrees F.
Form the sausage into 20 small balls and bake in the oven for 15 minutes, until brown. Remove from the pan.
Salt and pepper the chicken.
Place the chicken on the same pan that the sausage was on and place the pan back into the oven for 20 minutes, until browned. Turn the chicken halfway through.
Place a liner into the ceramic insert of the slow cooker. Place the sausage, chicken and all the other ingredients into the ceramic liner. Place it into the fridge overnight.
If you boiled the beans instead of soaking, strain them now and set them aside in the fridge. Don't add it to the pot now. They will get mushy.
In the morning: Remove the ceramic liner from the fridge and place into the slow cooker on low. Strain the beans and add them to the slow cooker. If the beans were already cooked, add them now.
Stir it up a bit.
Cook on low for 8 hours- 10 hours.
Ingredients:
1 1/4 cups dried navy beans, organic preferred, get them in the bulk bins at the store
4 cups water
1 lb bulk Italian sausage, local pork preferred but chicken or turkey is OK
1 2 1/2 - 3 1/2 lb chicken, cut up, organic or natural preferred, the butcher will cut it for you
1/2 cup diced carrot, organic preferred
1/2 cup diced celery, organic preferred
1/2 cup onion. diced, organic preferred
3-4 cloves garlic, minced, organic preferred
14 oz can diced tomatoes, organic preferred
16 oz (1 pt) tomato puree, homemade and organic preferred
1/4 cup red wine, local preferred
1/4 cup chicken stock, homemade and organic preferred
1 TBS Worcestershire sauce, organic preferred
2 beef bouillon cubes
2 bay leaves, organic preferred
1 tsp kosher salt
1 tsp Italian seasoning, organic preferred
1/2 tsp paprika
1/2 tsp pepper
Here's how:
The night before: Place the beans and water and place in a large bowl. Soak overnight, at least 8 hours. If you don't want to wait, place the beans and water into a large pot, bring to a boil then simmer for 1 1/2 hours, then strain.
Heat the oven to 375 degrees F.
Form the sausage into 20 small balls and bake in the oven for 15 minutes, until brown. Remove from the pan.
Salt and pepper the chicken.
Place the chicken on the same pan that the sausage was on and place the pan back into the oven for 20 minutes, until browned. Turn the chicken halfway through.
Place a liner into the ceramic insert of the slow cooker. Place the sausage, chicken and all the other ingredients into the ceramic liner. Place it into the fridge overnight.
If you boiled the beans instead of soaking, strain them now and set them aside in the fridge. Don't add it to the pot now. They will get mushy.
In the morning: Remove the ceramic liner from the fridge and place into the slow cooker on low. Strain the beans and add them to the slow cooker. If the beans were already cooked, add them now.
Cook on low for 8 hours- 10 hours.
No comments:
Post a Comment