Saturday, March 21, 2015
Slow Cooker Italian Style Calico Bean Soup
This has been one of "those weeks" -- and I feel like I just cant seem to do anything correctly, and everything seems to be just slightly off balance.
it stinks.
I try to maintain a positive outlook on life, the universe, and everything, but today was one of those days that I wanted to crawl back in bed as soon as my feet hit the floor. The good news was that dinner pretty much made itself, and the kids have promised that theyll do the dishes.
And Adam promised hell oversee the process, which means that Im going to curl up on the couch with a blankie and watch the DVRed Lifetime shows Ive got stockpiled...
[hey, no judging allowed! SOMEBODY has to watch Drop Dead Diva and Devious Maids, or theyll get cancelled!]
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. Its 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, youll need to thin a tiny bit with broth or water upon reheating.
more beany goodness:
traditional minestrone
16 bean soup
cowboy stew
dried beans tutorial
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