Saturday, February 3, 2006
My daughter Sarah lent me a crock pot, so I spent several hours searching the internet for crock pot recipes. To my dismay, I found that most of them call for several cans of cream of something soup or chicken bouillon granules or canned mushrooms. Sarah accused me of being a food snob, but I really am not. I like almost all kinds of food, including very simple food like fried chicken or meat loaf. I just like good food with real flavors and not too many added chemicals. I don't think that makes someone a food snob.
I did manage to find some recipes that sounded pretty good. This is my first attempt.
CROCKPOT RICE, BEANS, AND VEGETABLES
1 T. olive oil
4 cloves garlic
1 large onion
1 red pepper
1 cup baby carrots
2 cans red beans, rinsed and drained
4 cups broth (beef, chicken, or vegetable)
1 T. ancho chile powder
1 T. ground cumin
1 T. Santa Rosa chipotle powder
1 t. salt
1 t. ground pepper
Heat oil in crock pot. Crush garlic cloves into olive oil and cook for a few minutes. Chop the onion, leeks, red pepper, and potatoes, and add them, along with the baby carrots, to the pot. Stir everything together. Add the beans, broth, and seasonings, and stir. Cover and cook 6 to 8 hours on low heat. Serve over rice (made in electric rice cooker), and Cajun hot sauce (I used "Pain is Good" Louisiana style).
This recipe yields a fairly soupy result; if you wanted it thicker you could use less broth or mash some of the beans into the broth before serving. It bears little or no resemblance to the traditional Cajun or Creole dish, but, on a day when the thermometer never got up to zero (Farenheit), it was very satisfying.