Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, May 11, 2012


2 red onions, halved
2 tbsp extra-virgin olive oil
3 medium carrots, cut down to large chunks
4 cloves garlic, smashed
1 tbsp all-purpose flour
2 tbsp water
1 lb dried black beans, cleaned, rinsed and drained
1 large smoked turkey drumstick
2 tbsp pickling spices, tied in cheesecloth
3/4 tsp red pepper flakes
salt and freshly ground pepper to taste
8 cups water
1/2 cup chopped fresh cilantro for garnish
Sour cream for serving

Set aside half an onion and chop the remaining

Heat the olive oil in a large skillet over medium-high heat.  Add the chopped onions, carrots, and garlic.  Sprinkle the flour over all and cook, stirring, until lightly browned (about 5 minutes).  Add the 2 tablespoons of water and scrape up any browned bits.  Transfer all to a slow cooker or crockpot. 

Add the beans, turkey, spice packet, red pepper flakes and some salt and pepper.  Place lid on the cooker and cook on low for 6 hours.

Remove the pickling spice from the cooker.  Remove turkey and pull meat off the bone and shred; keep warm.  Remove about 2 cups of the beans from the pot and blend until smooth.  Return turkey and blended beans to the cooker.  Add more salt and pepper if needed.

Mince the remaining half an onion.  Ladle the soup into the serving bowls and top with the minced onion and the fresh cilantro.  Place a dollop of sour cream in the center of each bowl for serving.
Yield: 6 servings

Note:  This is basically a food network magazine recipe

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