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jmcquown[_2_]

On 7/18/2019 11:50 AM, wrote:
> On Thu, 18 Jul 2019 10:55:15 -0400, jmcquown >
> wrote:
>
>> On 7/16/2019 5:41 PM, wrote:
>>> On 16 Jul 2019 cshenk wrote
>>>> KenK wrote:
>>>>
>>>>> Every couple of weeks I make some bean soup in my old Rival crockpot.
>>>>> About 6 - 8 hours on high, a few more hours until supper time on low.
>>>>> I soak the nothern beans overnight.
>>>>>
>>>>> If I forget to soak them, can I still make the soup by adding extra
>>>>> water as needed since they cook so long? I'm too lazy to try it.
>>>>> Anyone.
>>>>
>>>> I never soak them. I just add with water and whatever else I want and
>>>> turn it on.
>>>
>>> I use an ordinary pot and canned beans.... no slow cooker is capable
>>> of decent beans/anything.
>>>
>> Just because the only thing you used yours for was oatmeal doesn't mean
>> slow cookers/crockpots are useless.
>>
>> Jill
>
> Learn not to assume... I've tried several stews/soups.,they turned out
> barely edible. Somewhere I have a picture of my slow cooker that I
> posted here long ago, it has a stew in it that can be seen through the
> glass lid.
>
Perhaps, but you've mentioned overnight oatmeal many, many times.

I've got "my" spicy five bean soup in the crockpot right now. Yes, I
used canned (rinsed) beans. You can use any five (or more) beans you
like although IMHO a can of garbanzos (chick peas) is essential. Along
with the garbanzos, this time I'm using black beans, kidney beans, pinto
beans and cut green beans. (Sometimes I use navy beans instead of
pintos, sometimes great northern.) 1/4 cup of minced onion, beef stock,
a bottle of beer (thanks to my neighbor), oregano, basil, chili powder,
cayenne pepper and a few splashes of Tabasco sauce. Stirred it all
together, put the lid on, set it to High and walked away. I'll turn it
to Low in about an hour.

Sure, I could (and have) make this soup on the stovetop in a pot. The
point of the slow cooker is to allow a slow melding of flavours without
having to watch the pot. Don't have to stir it or worry about the heat
being too high or too low. About an hour before dinner time I'll stir
in 1/4 cup of pearled barley, then cover it again and walk away. The
barley adds a slightly different texture. When serving, I top each bowl
with a little shredded "Mexican" cheese blend. This crock pot soup is
not only edible, it's delicious!

Jill