16 Bean Soup. Yes, 16, not the traditional 15. You get an extra bean with store brand 😉
As I mentioned in my previous entry, we have a hog in our freezer. (Slaughtered and prepared to place there, of course.) Since a bit before Christmas, we’ve been whittling away at nearly 200 pounds of pork. No complaints, here!! I browned up some fresh pork hocks with salt, pepper, and garlic powder and deglazed with some water. Then all that delicious piggy goodness got dumped into the Crock Pot with the beans, salt, plenty of water, and some chicken stock.
Note: this product is far more difficult to look (sort through for rocks and such) than just soup beans.
I turned the slow cooker to low overnight then added the included ham seasoning when I rolled out of bed. I also added more salt, some pepper, garlic powder, and a touch of Cumin. Stir well! Turn the super-hot-functioning Crock Pot to warm, shower, and head north to visit friends and get a massage. (Omg get a massage!!! I can MOVE tonight!!)
Came home and fixed cornbread to accompany. 5 heaping large spoonfuls of self-rising flour, 13 heaping spoonfuls of meal, a generous sprinkling of salt, 1 egg, abs enough buttermilk to turn into a batter. Pour into a buttered cast iron skillet, top with pads of butter, and bake 30 minutes at 450. Check for doneness like you do a cake!
I love easy dinners!! =)
What are some of your favorite Crock Pot meals??