If you live in a climate similar to that of Upstate New York, you likely still have three solid months of cold weather ahead of you. Accepting this reality can be hard, and this time of year, I have to constantly remind myself: It won't be warm till June. Keep that hat on, your vest zipped up, those wooly slippers nearby.
And: Don't put away your slow cooker! My favorite crockpot use is for beans, because:
- You can "set it and forget it".
- You don't have to fiddle with a temperature dial to ensure the water simmers just right.
- You don't have to worry about foamy overflows and the messy aftermath.
- You fill your house with cooking-all-day kind of smells.
Yesterday morning I dumped half a pound of dried gigante beans into my crockpot followed by a small can of crushed tomatoes, a bay leaf, pepper flakes, water, smashed garlic, chopped onions, thyme, olive oil, and a parmesan rind. Yesterday evening I spooned those stewy beans over polenta, showered them with parmesan, and cracked lots of black pepper over top.
If you don't have dinner plans in the works, I highly recommend.
PS: Simplest Slow Cooker Chickpeas
PPS: Simplest Slow Cooker Black Beans
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This recipe feels like a miracle if you've ever struggled with stovetop, lumpy polenta. Incidentally, I just made it in the Instant Pot, and it worked beautifully.
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