Read Easy Slow Cooker Cookbook Online
Authors: Barbara C. Jones
Tags: #Cooking, #Methods, #Quick & Easy, #Slow Cooking
VeGeTABles
Green Beans to enjoy
2 pounds fresh green beans
1 kg
1 onion, finely chopped
4 thick slices bacon
5 - 6 medium new potatoes
1 teaspoon sugar
5 ml
• Snap and wash green beans, place beans and onion in sprayed 5 to 6-quart (5 L) slow cooker.
• Cut bacon in 1-inch (2.5 cm) pieces and fry in skillet until crisp.
• Remove some of deeper “eyes” in new potatoes and cut into quarters.
• Add cooked bacon pieces and potatoes to cooker and 1
cup (240 ml) water.
• Add about 1½ teaspoons (7 ml) salt and sugar.
(A touch of sugar always helps fresh vegetables.)
• Cover and cook on LOW for 3 to 4 hours.
Serves 6 to 8.
102
VeGeTABles
Green Bean Revenge
2 (16 ounce) packages frozen whole green beans,
thawed
2 (425 g)
2 (8 ounce) cans sliced water chestnuts,
drained
2 (227 g)
1 (16 ounce) package cubed jalapeno Velveeta®
cheese
425 g
1 (10 ounce) can tomatoes and green chilies
280 g
4 tablespoons (½ stick) butter, melted
60 ml
1 tablespoon chicken seasoning
15 ml
1½ cups slightly crushed potato chips
360 ml
• In slow cooker, combine green beans, water chestnuts, cheese, tomatoes and green chilies, melted butter and
seasoning and mix well.
• Cover and cook on LOW for 3 to 5 hours. Just before serving, cover top with crushed potato chips. Serves 6 to 8.
TIP: If you would like this to be a one-dish meal, add 2 to 3 cups
(480 ml) cooked, cubed ham.
103
VeGeTABles
Crunchy Green Beans
2 (16 ounce) packages frozen whole green beans,
thawed
2 (.5 kg)
3 ribs celery, diagonally sliced
1 sweet red bell pepper, julienned
2 (11 ounce) cans sliced water chestnuts, drained
2 (312 g)
1 (10 ounce) can cream of chicken soup
280 g
½ cup slivered almonds
120 ml
1 (3 ounce) can french-fried onion rings
84 g
• In sprayed slow cooker, combine green beans, celery, bell pepper, water chestnuts, chicken soup and almonds.
• Cover and cook on LOW for 2 to 4 hours. About
10 minutes before serving, top with fried onion rings.
Serves 6 to 8.
A Different Bean
3 (15 ounce) cans black beans, rinsed, drained
3 (425 g)
3 (15 ounce) cans great northern beans, rinsed,
drained
3 (425 g)
1 (16 ounce) jar hot, thick-and-chunky salsa
.5 kg
½ cup packed brown sugar
120 ml
• Combine black beans, northern beans, salsa and brown sugar in 5 to 6-quart (5 L) slow cooker.
• Cover and cook on LOW for 3 to 4 hours.
• To include pinto beans in this dish, use only 2 cans black beans and 1 can pinto beans. Serves 6 to 8.
104
VeGeTABles
Beans and More Beans
4 thick slices bacon, cooked crisp, crumbled
1 (15 ounce) can kidney beans, drained
425 g
1 (15 ounce) can lima beans with liquid
425 g
1 (15 ounce) can pinto beans with liquid
425 g
1 (15 ounce) can navy beans with liquid
425 g
1 (15 ounce) can pork and beans with liquid
425 g
1 onion, chopped
¾ cup chili sauce
180 ml
1 cup packed brown sugar
240 ml
1 tablespoon Worcestershire sauce
15 ml
• In sprayed slow cooker, combine all ingredients and mix well.
• Cover and cook on LOW for 5 to 6 hours.
Serves 6 to 8.
Better Butter Beans
2 cups sliced celery
480 ml
2 onions, chopped
1 green bell pepper, julienned
1 (15 ounce) can stewed tomatoes
425 g
¼ cup (½ stick) butter, melted
60 ml
1 tablespoon chicken seasoning
15 ml
3 (15 ounce) cans butter beans, drained
3 (425 g)
• In slow cooker, combine all ingredients and mix well.
• Cover and cook on LOW for to 4 hours. Serves 6 to 8.
TIP: You can make this a one-dish dinner, add 2 to 3 cups
(480 ml) cooked, cubed ham.
105
VeGeTABles
Italian Beans
2 (15 ounce) cans garbanzo beans, drained
2 (425 g)
1 (15 ounce) can red kidney beans, drained
425 g
1 (15 ounce) can cannellini beans, drained
425 g
2 (15 ounce) cans great northern beans, drained
2 (425 g)
1 teaspoon Italian seasoning
5 ml
1 (1 ounce) packet dry onion soup mix
28 g
1 teaspoon minced garlic
5 ml
½ cup beef broth
120 ml
• Combine all ingredients in slow cooker and stir well.
Cover and cook on LOW for 5 to 6 hours or on HIGH
for 2 hours 30 minutes to 3 hours. Serves 6 to 8.
Creamy limas
2 (16 ounce) packages frozen baby lima beans,
thawed
2 (.5 kg)
1 (10 ounce) can cream of celery
280 g
1 (10 ounce) can cream of onion soup
280 g
1 sweet red bell pepper, cored, seeded, julienned
1 (4 ounce) jar sliced mushrooms, drained
114 g
¼ cup milk
60 ml
1 cup shredded cheddar-colby cheese
240 ml
• Combine lima beans, both soups, bell pepper,
mushrooms and ½ teaspoon (2 ml) salt in saucepan and
heat just enough to mix well. Pour into sprayed 4 or
6-quart (4 L) slow cooker. Stir well.
• Cover and cook on LOW for 8 to 9 hours.
• Just before serving, stir in milk, remove limas to serving bowl and sprinkle cheese over top. Serves 6 to 8.
106
VeGeTABles
Chili Frijoles
2 cups dry pinto beans
480 ml
2 onions, finely chopped
2 tablespoons chili powder
30 ml
1 teaspoon minced garlic
5 ml
1 (15 ounce) can tomato sauce
425 g
1½ pounds lean ground beef
.7 kg
• Soak beans overnight in water. Drain and transfer beans to large slow cooker. Add onion, chili powder, garlic, tomato sauce, 1 tablespoon (15 ml) salt and
8 cups (2 L) water.
• In skillet, brown ground beef, drain and transfer to cooker.
• Cover, cook on LOW for 8 to 9 hours or until beans are tender and stir occasionally. Serves 6 to 8.
TIP: If you forget to soak beans overnight, here’s Plan B. Place
beans in large saucepan and cover with water. Bring to a
boil, turn off heat and let stand 1 hour.
107
VeGeTABles
Cajun Beans and Rice
1 pound dry black or kidney beans
.5 kg
2 onions, chopped
2 teaspoons minced garlic
10 ml
1 tablespoon ground cumin
15 ml
1 (14 ounce) can chicken broth
396 g)
1 cup instant brown rice
240 ml
• Place beans in saucepan, cover with water and soak
overnight.
• In 4 or 5-quart (4 L) slow cooker, combine beans, onion, garlic, cumin, chicken broth, 2 teaspoons
(10 ml) salt and 2 cups (480 ml) water.
• Cover and cook on LOW for 4 to 6 hours.
• Stir in instant rice, cover and cook additional
20 minutes. Serves 4 to 6.
TIP: If soaking beans overnight is not an option, place beans
in saucepan and add enough water to cover by 2 inches
(5 cm). Bring to a boil, reduce heat and simmer for 10
minutes. Let stand 1 hour, drain and rinse beans.
108
VeGeTABles
Cinnamon Carrots
2 (16 ounce) packages baby carrots
2 (.5 kg)
¾ cup packed brown sugar
180 ml
¼ cup honey
60 ml
½ cup orange juice
120 ml
2 tablespoons butter, melted