Slow Cooker Recipes Please!

[bearded bloke]

I THINK dried beans need to be soaked first,but never tried them in slow cooker so stand to be corrected

[Bren In Pots]

A pressure cooker is easier for beans it really cuts down the cooking time.

[veggiechicken]

I have solar PV panels so something that uses very little electricity for a long time is better (as in cheaper or free) than putting the cooker on.

[veggiechicken]

I THINK dried beans need to be soaked first,but never tried them in slow cooker so stand to be corrected

Most beans need to be brought to the boil for about 10 minutes, then left to soak for a few hours, before cooking. So boiling up the night before and leaving them soak overnight, then cooking the next day might work fine. But I'd like to hear from someone who does that before I buy a slow cooker!

[Ananke]

I do a spicy butterbean and veg concoction in mine. I soak the butterbeans overnight and boil them up next morning...I only mean to boil them for 10mins but the twice i've made this, i forgot about them and they were probably boiling for half an hour.

They were lovely.

[northepaul]

Thanks for all the help and suggestions guys!!

I'm glad I started this thread now!

[Hilary B]

Most beans need to be brought to the boil for about 10 minutes, then left to soak for a few hours, before cooking. So boiling up the night before and leaving them soak overnight, then cooking the next day might work fine. But I'd like to hear from someone who does that before I buy a slow cooker!

I have done this (although not very often) for a Chiili con Carne (not being a veggie, but good luck to those who are). 10 mins in pressure-cooker, then leave to soak overnight, rinse well and add to whatever else is going in the slow-cooker. The real expert in all-things-beans is Two-Sheds.

[evenflow]

I'm starting to feel the need for a Slow Cooker! Does anyone use theirs for dried beans?

Yes i do. I cook my chickpeas in the slow cooker. Also did some canellini beans the other day. Just put them in plenty of water (no need to soak) and cook on high for about 3 hours or just when they look done really. I find it a great help.
I also make a nice vegan split pea soup in it:
Split green peas
Onions
Stock
Carrots
A small potato
Herbs, especially sage my favourite
Salt and pepper
Lovely for this cold weather and so easy with no standing over a stove stirring it for ages...

[veggiechicken]

Thanks evenflow! I have bought a Slow cooker - just because of this thread! I feel a big bowl of soup coming on tomorrow.....

[SarrissUK]

I bought a slow cooker when I was having my kitchen done last year. I didn't feel so creative with it then, so haven't used it as much as I intended to, which is crazy, because I'm a single mother, and if I can have dinner ready for when I get home from work, that works out very well for me
I found a great cookbook at TK Maxx a while ago, specifically for slow cookers. Basically, the recipes in there you'd find in any cookbook, just slightly adapted for a slow cooker!
There are some ingenious recipes though, like the 'Easy sausages and beans', which is basically sausages and beans slow cooked over night! Breakfast's served! If I get a moment tomorrow night, I'll write up some recipes out of it and put on here

[evenflow]

Thanks evenflow! I have bought a Slow cooker - just because of this thread! I feel a big bowl of soup coming on tomorrow.....

Hmmm lovely thick hot soup. Cant beat it this weather
I actually never thought i would use a slow cooker much being a veggie. I always imagined they were for joints of meat and beef stews etc...but my son bought me one for christmas and i use it at least a few times a week to make big beany stews, chilli's and soups.
Heres a fave of mine for the slow cooker instead of buying expensive cans of it with goodness knows what else they put in it:

Slow cooker refried beans
•3 cups dry pinto beans
•8 1/2 cups water
•1 onion, diced
•1/2 jalapeno pepper, de-seeded and minced
•3 cloves garlic, minced
•1/2 tsp cumin
•2 tsp salt
•1/2 tsp black pepper
Preparation:
Combine all ingredients in slow cooker. Cover and cook on medium-high for 8 hours.
Drain out most of the water. Mash the beans with a potato masher.

[Patchninja]

I love rice pudding cooked in the slow cooker. Throw in 1 ltr milk, 100g rice and 100g sugar and leave for hours. (I'm not giving time as all cookers cook at different speeds).
Yesterday, I put a chicken in the pot, seasoned, added an onion into the cavity and cooked all day. Lovely and tender. Makes its own sauce too.

[Hilary B]

Evenflow, wouldn't dried beans need the '10 minute blast' for safety?
I might try using the slow cooker for chickpeas. can't buy decent tinned ones here. In Spain we use lots, they come in a glass jar, for around half-a-euro (so no great saving by using the dried ones) but the ones I've found in the UK are neither as nice, nor as cheap!
Garbanzo stew (loads of veg, chickpeas, and a very modest amount of meat, since we aren't vegetarians) is one of our most frequent economical Spanish meals!

[Patchninja]

Garbanzo stew (loads of veg, chickpeas, and a very modest amount of meat, since we aren't vegetarians) is one of our most frequent economical Spanish meals!

Oooo that sounds delish. Can you post a recipe?

[Hilary B]

I don't exactly use a recipe, but I'll do my best!
the jars of garbanzos (chickpeas) are just a bit bigger than a normal baked-beans tin. I drain and rinse them, but plan to make one with home-cooked garbanzos soon.
for us 2 greedy types (would probably feed 3 or 4 under 'normal' rules) I use
1tblspn olive oil
1 large onion
2-3 cloves garlic
about 3 inches of Chorizo, or 2 inches chorizo and the meat off a couple of chicken wings.
a couple of stalks of celery, complete with leaves
2 carrots
a pepper (if I can get one that is part green, part red that is ideal, or use 2 different coloured small ones)
a couple of spuds
a jar of Garbanzos
stock (if I'm using cjicken wings I cook them in water first to make the stock, and remove the meat from the bones aterwards, otherwise a stock cube)
Chop the onion, garlic and chorizo (I like to cut chorizo into slices about the thickness of a £1 coin, and then halve the slices)
peel the carrot (if you want to) and cut into thickish slices, chop the celery finely.
Prepare the pepper and cut into nice sized chunks
peel (optional) the spuds and cut into big dice (about an inch)
heat the oil in a pan, add the chorizo, garlic and onion and fry gently until the onion is softened.
Add the carrot and celery, and fry for another couple of minutes
add the stock (all the ingredients should be in the liquid, but only just covered), potatoes and chicken, bring to the boil
add the drained garbazos and the pepper, bring back to boiling, cover and simmer until the spuds and carrots are tender (about 15-20 mins)
serve with crusty bread to mop up the liquid, if you want.
If you want a veggie version, you will need some spices (mainly Paprika Picante) and I haven't yet worked out the proportions it would take.
If you want to use home-cooked garbanzos, cook them in advance (they take absolutely ages!!! That is where the slow cooker comes in.)