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Slow cooking for the bean lovers
"A Year of Slow Cooking: Italian-Style Calico Bean Soup ( only 4
ingredients!) by Stephanie O'Dea The Ingredients serves 8-10 1 (16-ounce) package bean soup mix, flavor packet discarded 1 (12 to 16-ounce) package bulk Italian sausage, browned and crumbled 1 (26-ounce) jar prepared pasta sauce 2 empty pasta sauce jars worth of water 1 chicken bouillon cube (12 grams) The Directions Use a 6-quart slow cooker. In a large pot on the stove top, bring the beans to a rapid boil in a bunch of fresh water. Boil the beans for 10 minutes, then cover and remove from the heat. Let the beans sit in the cooling water for 1 hour, then drain and rinse in clean water. Place the beans into an empty slow cooker insert. {please note that because this bean mix contains red beans, the beans *must* be boiled this way to kill a naturally-occurring potential toxin found in red beans. It's best to be safe rather than sorry!] In a large skillet, brown the bulk sausage on the stove top, and drain any accumulated fat. Scrape the pan contents into your cooker. Add the entire jar of pasta sauce, and two jars-worth of water. Drop in the bouillon cube. Stir to combine. Cover, and cook on low for 8 to 10 hours, or on high for about 5 hours. Serve with grated Parmesan cheese and a hunk of homemade cornbread. enjoy! The Verdict I love this bean mix because it has something for everyone -- I especially love the great big huge butter beans that nearly triple in size while cooking. The leftovers freeze beautifully, and I enjoy having lots of little containers in the fridge ready to go for lunches during the week. If freezing, you'll need to thin a tiny bit with broth or water upon reheating." -- http://www.helpforheroes.org.uk/shop/ |
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