Sauté veggies and meats and add with all of the remaining ingredients except butter, parsley, Cajun seasoning and rice. Add the unsoaked beans to a 4-quart or larger slow cooker. For tips on ways to thicken beans, click here.Ĭrockpot: Rinse, drain and sort through beans. Pick up the rest of the recipe from there. Just chop up as much bacon as you want - about a half pound would be good - and sauté that in a pan until browned, then toss in the chopped onion, celery, carrots, and garlic right there in with that bacon and bacon fat and cook until tender, adding olive oil only if needed to sauté the veggies. You can substitute bacon if you don't have any leftover ham. Older beans take longer to cook so if your beans have been in the pantry for awhile, you may have to cook them longer. May also simply soak beans in cool water overnight.
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