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Steve, you do need to pre-boil the kidney-beans for 10 mins before adding to the slow cooker. That should be enough if they were prepared properly in the first place.
I usually cheat and use tinned ones, mainly because I never get organised in time for all the soaking etc. We aren't vegetarians, but the last chilli I made had very little meat in (I was using up leftovers, and there wasn't much left). I tend to add red lentils and plenty of stock, then bulgar towards the end to mop up any leftover stock and give it some texture. OH would never know if I didn't put any meat in at all that way!
My favourite slow-cooker recipe is pot-roast ox-heart.
I make a 'flavoured rice' stuffing (just cook a half-cup of rice by 'absorption method' adding chopped onion and some sage leaves.) Buy a whole ox-heart, trim off the obvious fat (as much as you can without wasting lean), rinse the 'inside', get as much stuffing inside as possible, Sew/tie the ox-heart together around the stuffing.
Put in slow cooker with an onion (cut into quarters) and a couple of carrots (cut up large), pour over a mix of wine and stock (or water) to mostly cover the heart.
Cook all day.
Take the meat out and let it rest for 10 mins while you turn remaining stock into gravy.
Carve thin slices, the first should be the 'thin end'.
It is much more satisfying than beef, even a carnivore like my husband will be happy with a small portion. I'ts good cold too, and any left after that will make the most delicious cottage pie you ever tasted.
I usually cheat and use tinned ones, mainly because I never get organised in time for all the soaking etc. We aren't vegetarians, but the last chilli I made had very little meat in (I was using up leftovers, and there wasn't much left). I tend to add red lentils and plenty of stock, then bulgar towards the end to mop up any leftover stock and give it some texture. OH would never know if I didn't put any meat in at all that way!
My favourite slow-cooker recipe is pot-roast ox-heart.
I make a 'flavoured rice' stuffing (just cook a half-cup of rice by 'absorption method' adding chopped onion and some sage leaves.) Buy a whole ox-heart, trim off the obvious fat (as much as you can without wasting lean), rinse the 'inside', get as much stuffing inside as possible, Sew/tie the ox-heart together around the stuffing.
Put in slow cooker with an onion (cut into quarters) and a couple of carrots (cut up large), pour over a mix of wine and stock (or water) to mostly cover the heart.
Cook all day.
Take the meat out and let it rest for 10 mins while you turn remaining stock into gravy.
Carve thin slices, the first should be the 'thin end'.
It is much more satisfying than beef, even a carnivore like my husband will be happy with a small portion. I'ts good cold too, and any left after that will make the most delicious cottage pie you ever tasted.
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