Over the decades, Crock - Pot, the original slow cooker brand, has evolved from a single
bean cooker into a diverse and extensive line of slow cookers and accessories that make meals and entertaining smarter, easier, and more convenient for the many different styles of cooking today.
Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g
cooked black
beans (rinsed) 1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed
into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional)
When the rice is
cooked, stir it
into the pan with the kale and
beans, season to taste, and then fill your squashes with the mixture.
Once the spinach has
cooked peel and crush the garlic
into a frying pan and add the
beans (after draining them).
I got a slow
cooker for Christmas and am very keen to get
into using dried
beans & grains — in fact this recipe looks like it would translate perfectly for the slow
cooker.
Once the buckwheat has finished
cooking drain the
beans, then stir them
into the pan with the grated ginger, carrot, miso and turmeric before adding any of your extras.
The Salad: 1/2 pound mung
bean sprouts, brown ends pinched off 1/2 pound green
beans, cut
into 2 - inch pieces 2 large carrots, cut
into matchsticks size pieces 1 small head cauliflower, separated
into small florets 3 large potatoes, boiled and sliced
into rounds about 1 / 2 - inch thick 3 hard
cooked eggs, peeled and quartered 1 large cucumber, skin scored and sliced very thinly
Of course, you could also use dried
beans and
cook them in large batches (something I really want to get
into the habit of doing more), but to save time, I often find myself grabbing for a can of organic
beans.
Add
beans, water and all ingredients except for olive oil and lemon juice
into pot or pressure
cooker and bring to a boil.
Place the onion, rinsed
beans, jalapeno, garlic, salt, pepper, and cumin
into a slow
cooker.
I used 1 cup each of halved and thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly
cooked, cooled green and yellow
beans (1/2 pound fresh) that I'd cut
into 1 / 4 - inch slices on the bias, and quartered and thinly sliced Kirby cucumbers (from 5 ounces or 2 whole).
of
cooking (most of the time you do not need this, so don't put it in until the last of the
cooking if you find that you need a little more) 1 1/2 tablespoons of pinto
bean seasoningPut all this
into the crock and put on high and
cook for four hours.
Dumped
beans, tomatoes, stock and pumpkin
into cooked bacon, onion mixture and put lid back on.
I just put the
beans into the slow
cooker along with all of the other ingredients and let them all
cook together.
Three 15 1/2 ounce cans black
beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound
cooked ham, cut
into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
Stir
beans 15 minutes
into the
cooking time.
1 pound dried black
beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped
into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry
cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
Scoop the
beans out with a slotted spoon and plunge
into a bowl of ice water to stop the
cooking.
5 lbs fresh fava
beans, blanched and double shelled 1 large roasted red pepper, chopped 1 small red onion, sliced
into thin slivers 1 cup
cooked kale (I blanched mine for 1 minute, drained, and cooled in an ice bath) 2 tbsp olive oil 1 tbsp red wine vinegar Salt & pepper to taste
And it just happens that I have lots of
beans and tomatoes that I am trying to use creatively (read: not in the same
cooked beans / tomatoes wherein the tomatoes break down
into liquid coating the
beans)... I will try your recipe this week.
2 cups
cooked pinto
beans, rinsed, or 2 large portobello mushrooms, chopped
into bite - size pieces, or 2 cups cubed seitan
Scan your way through the internet or the
cooking section at the book store and you'll find recipe after recipe for black
bean burgers that follows the same basic procedure: Chop your black
beans in a food processor along with some aromatics; stir them together with eggs, breadcrumbs, and some more whole or partially chopped
beans; form them
into patties, and
cook.
Add spring onions
into the same pan and
cook for 1 min, then stir in the tomato salsa,
beans and bacon.
When
beans are tender, carefully pour
cooking liquid through a sieve
into a container.
Stir and
cook for 10 - 15 minutes (uncovered) to allow the stock to
cook into the
beans.
Stir the
beans, chicken stock, and crushed tomatoes
into the slow
cooker.
The menu description says that the salad is topped with «crispy rice sticks,» but they look to me like crispy
bean threads,
cooked in a flash when dropped
into hot oil for a few seconds.
can crushed tomatoes 2 garlic cloves, chopped 1 chipotle pepper in adobo sauce 1/2 jalapeño, seeded and chopped 1 cup
cooked pinto
beans or black
beans, drained and rinsed if canned 12 (8 - inch) corn tortillas, cut
into 8 pieces, or store - bought tortilla chips
Transfer mashed,
cooked beans into the skillet.
The mango will melt
into the
bean juices during the long slow
cooking.
Using a stick blender, blend the
cooked beans until they turn
into a relatively smooth mush.
I tucked them
into a soft wheat tortilla with some salsa verde, and sliced
cooked sweet potato, some black
beans and a bit of homemade cashew ricotta.
As black
beans take a starring role in this recipe, I am entering it
into My Legume Love Affair (MLLA) hosted this month by
Cooking with Siri.
Refried
beans are a regular in the Tin and Thyme household and as a result we get through quite a lot of black
beans; rather than buy tins which work out to be rather expensive, I like to buy packs of dried
beans,
cook them in the slow
cooker, divide
into tin sized portions and keep in the freezer until needed.
Put all ingredients; onion, garlic, raw chicken breasts, chicken broth, white
beans, green chiles, corn and spices
into your slow
cooker.
What makes these Wholly Guacamole Breakfast Stacks so simple is that I used all high - quality prepared ingredients, the only «
cooking» I did was to heat some black
beans and press them
into a paste.
Hi, I read some advice from legume researchers that the
beans need to be boiled for ten minutes before going
into the slow
cooker.
@TFoz Parmesan rinds are great to toss
into brothy soups (especially any with greens n»
beans) as they
cook.
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup
cooked flageolet
beans (or other white
bean) 1/2 orange, peeled and cut
into small slices / sections 3 - 5 radishes, sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots, sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional
I started with fresh shelling
beans, especially the interesting varieties from Alm Hill Gardens, added some fresh herbs and vegetables, and before I knew it, I had made an easy transition
into fall
cooking.
When I pull them out in the winter, it's like having fresh
beans - they only take 20 minutes or so to
cook, more if you throw them
into the pot to
cook while they're still frozen.
Has anyone experimented with throwing in uncooked (soaked)
beans into the slow
cooker?
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut
into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut
into bite - size pieces 1 handful green
beans 1 cup / 400 ml
cooked butter
beans
Pour the
beans and their liquid and the tomatoes and their liquid
into the slow
cooker.
1 can organic black
beans rinsed or 1 1/2 cup
cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix
into cakes
- While the squash roasts,
cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula
into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out
into a bowl; next, add to the beef the
cooked brown rice, the black
beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
Drain in a colander and immediately plunge the
beans into a large bowl of ice water to stop the
cooking.
The raw
beans can be
cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted
into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins).
Pour off the
cooking water and and mix 1 teaspoon of salt
into the
cooked beans.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups
cooked white
beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups
cooked kidney
beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut
into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced
into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt