WELCOME

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.

Tuesday, May 19, 2015

RED BEAN SOUP WITH ANDOUILLE SAUSAGE

2 tbsp unsalted butter
1 large sweet onion, diced
3 stalks celery, sliced
2 large garlic cloves, chopped
8 cups chicken broth
1 ham hock
1 1/2 cups dried red kidney beans, soaked in cold water for 1 hour, rinsed, drained
1 bay leaf
2 parsnips, diced
1 sweet potato, peeled and diced
1 lb andouille* sausage, cut into 1/2-inch thick slices
Salt and pepper to taste

In a large saucepan, over medium heat, melt the butter. Add the onion, celery, and garlic; cook, stirring, for 5 minutes or until tender. Remove to a 6-quart slow cooker.

Add the broth, ham hock, beans, and bay leaf to the cooker. Place lid on cooker and cook for 2 hours on high.

Remove ham hock from cooker and discard. Add the parsnips and sweet potato; replace lid and cook 2 more hours.

Add the sausage, replace lid and cook for 30 minutes or until heated through. Remove and discard the bay leaf. Season with salt and pepper to suit taste.

Yield: 6 to 8 servings


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