2 cans (14.5-oz each) chicken broth, divided
1 lb pork loin, trim away fat and cube
4 red potatoes, cubed
1 onion, chopped
2 garlic cloves, minced
1/3 cup white whole-wheat flour
2 cups frozen cut green beans
2 tsp Worcestershire sauce
1/2 tsp dried thyme
1/2 tsp black pepper
Turn cooker on low setting.
In a large skillet, heat one can of the broth, pork, potatoes, onion and garlic about 10 minutes over medium heat; transfer to slow cooker.
Combine 3/4 cup broth with the flour in a small bowl, stirring until smooth; set aside.
Add the remaining broth, green beans, Worcestershire sauce, thyme and pepper to the cooker, stir to blend.
Place cover on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.
If you have been cooking on low, turn heat to high; if on high, leave on high and add the flour mixture the last 30 minutes of cooking to thicken.
Yield: 8 servings
4 red potatoes, cubed
1 onion, chopped
2 garlic cloves, minced
1/3 cup white whole-wheat flour
2 cups frozen cut green beans
2 tsp Worcestershire sauce
1/2 tsp dried thyme
1/2 tsp black pepper
Turn cooker on low setting.
In a large skillet, heat one can of the broth, pork, potatoes, onion and garlic about 10 minutes over medium heat; transfer to slow cooker.
Combine 3/4 cup broth with the flour in a small bowl, stirring until smooth; set aside.
Add the remaining broth, green beans, Worcestershire sauce, thyme and pepper to the cooker, stir to blend.
Place cover on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.
If you have been cooking on low, turn heat to high; if on high, leave on high and add the flour mixture the last 30 minutes of cooking to thicken.
Yield: 8 servings
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