1 lb of dry black beans - soaked overnight and drained, simmered for 2 hours and drained again.
1 lb of diced tomatoes
1 diced red onion
1 tablespoon of minced garlic
1 tablespoon of minced dry basil (it's winter, no fresh on the patio)
1/8 tsp of red pepper powder
8-10 medium red potatoes cut into eighths
1/2 cup of spicy V-8
1 cup of baby carrots
Load into a crock pot and cook all day or all night.
Serve with pumpernickel toast with onions-and-chives cream cheese spread.
Damn winder, that looks tasty. Can you overcook things in a crock pot?
Looks tastey, windey.
Most anything can be overcooked. But a crockpot set on low can be left alone for many hours without worry, imo.
lw
My experience with the beans is that cooking longer is better and there is no overcooking. Undercooking is more the problem with beans; i don't like them crunchy or solid. Beans are one of the few foods I like really tender.
As for the crock pot, longer is just more tender, no scorching.
Only pasta or rice seems to overcook, as it swell to a gelatinous blob.
But potatoes, beef, carrots, and beans go well.
Beef stew is the other use for my crock pot.
But I get enough cholesterol with my daily egg that I shun beef.
Oooh, I really like this one. The wife has been experimenting with our (tiny) slow cooker lately, so I think I'll have her try this. That reminds me, I'll have to post the recipe for the vegan onion spread we had at our little one's first birthday.
Vurry nice.