I have developed a crush on my slow-cooker. I didn't mean for it to happen--in fact, I
resisted the urge to buy another small appliance. However, after reading many Foodie Friday recipes that involved a Crockpot, I caved. (I also bought a bread machine, but that's another story.)
My husband thanks all of you.
He no longer has to stop by the Dipsy Doodle for onion rings and burgers. He can come home to slow-cooked spaghetti, slow cooked cabbage, slow cooked pot roast.
His especial favorite is white beans.
I won't call this a recipe. I just toss ingredients into the cooker, and six hours later, supper is ready.
The Slob's Way to Slow-Cook White Beans
1 bag navy beans
1 ham hock
1.5 cups chopped white onion
1 cup chopped celery
3/4 cup sliced green onions
1 cup chopped green bell pepper
salt and pepper
Salt and pepper
Soak beans in water overnight and discard floaters. Drain beans and place them in a slow cooker. Add a ham hock, kielbasa, chopped onions, peppers, and celery. Pour in chicken stock (I used 1 large tub plus 1 can). Season. Cook on high for 3 hours, then reduce temperature to "warm" or simmer.
Serve with cornbread, sliced onions, and apple pie.
This week's news included our upcoming move to a smaller house and farm, along with my ponderings about whether to paint the new kitchen cabinetswhite and add subway tile. Here at the farm, Zap, my Yorkie, is doing much better with his diabetes. The vet prescribed Hill's diabetic food, and Zap's blood sugar is more stable (my home cooking was a bust).
Here's a picture of Murphy (left) and Zap (right).
In the book world, my son, Bandwidth, spotted my new novel, Acquainted With the Night, at Publix. Oh, my! This is the first time any of my books have appeared at a supermarket, and he was so thrilled!
Thank you for stopping by Foodie Friday today. I can't wait to see what everyone has cooked! I hope you have a great week!
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