#slowcookedflavors

[cheydumpling]

Drunken Beans Frijoles Borrachos is a hearty and flavorful Mexican bean dish cooked with beer, spices, and aromatic vegetables. The long simmering time allows the beans to absorb the rich flavors, making it a perfect side dish or main course.

Ingredients: 2 cups pinto beans, dried. 1 onion, chopped. 4 cloves garlic, minced. 1 jalapeo, sliced. 1 cup beer preferably dark beer. 1 cup water. 1 cup diced tomatoes. 1/4 cup cilantro, chopped. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons vegetable oil. Lime wedges for serving.

Instructions: After rinsing, soak the pinto beans in water for the entire night. Vegetable oil should be heated over medium heat in a big pot. Add the minced garlic, sliced jalapeo, and chopped onions. Saut onions until they become transparent. Add the soaked beans to the pot after draining and rinsing them. Add the diced tomatoes, cumin, chili powder, water, beer, and salt and pepper to taste. Mix thoroughly. After bringing the mixture to a boil, lower the heat, cover it, and simmer the beans for two hours, or until they are soft. After adding the chopped cilantro, simmer for a further fifteen minutes. Taste and adjust the seasoning. Serve lime wedges alongside the Drunken Beans.

Prep Time: 15 minutes

Cook Time: 135 minutes

Wading Spearing

[mermandos]

A comforting and creamy chowder made with two kinds of corn and potatoes that were cooked slowly to bring out their rich flavors.

Ingredients: 6 cups diced potatoes. 1 cup frozen corn kernels. 1 cup cream-style corn. 4 cups vegetable broth. 1 onion, chopped. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup heavy cream. 2 tablespoons cornstarch.

Instructions: In a slow cooker, combine diced potatoes, frozen corn, cream-style corn, vegetable broth, chopped onion, minced garlic, dried thyme, smoked paprika, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender. In a small bowl, whisk together heavy cream and cornstarch until smooth. Stir the cream mixture into the slow cooker during the last 30 minutes of cooking. Once the chowder has thickened slightly, taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Club Ciclista Padrons - ALUMINIOS CORTIZO - Inicio

[ask-technobauble-spike]

A hearty and nutritious minestrone soup loaded with vegetables and beans, cooked slowly in a crockpot to develop rich flavors.

Ingredients: 1 cup diced onion. 1 cup diced carrots. 1 cup diced celery. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes, undrained. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz cannellini beans, drained and rinsed. 6 cups vegetable broth. 2 cups diced zucchini. 1 cup chopped green beans. 1 cup small pasta such as ditalini or small shells. 2 teaspoons dried Italian seasoning. Salt and pepper to taste. 1/4 cup chopped fresh basil. Grated Parmesan cheese for serving.

Instructions: In a 6-quart slow cooker, combine onion, carrots, celery, garlic, diced tomatoes, kidney beans, cannellini beans, vegetable broth, zucchini, green beans, pasta, Italian seasoning, salt, and pepper. Cover and cook on low for 6-8 hours or until vegetables are tender. Stir in fresh basil just before serving. Serve hot, sprinkled with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 360 minutes

reclamation room

[annielith]

This chuck roast cooked in a crockpot is tender, juicy, and packed with flavor. The slow cooking process allows the meat to become incredibly tender while absorbing the delicious aromatics of onions, garlic, and savory herbs.

Ingredients: 1 chuck roast approximately 3-4 lbs. 1 onion, sliced. 4 cloves garlic, minced. 2 cups beef broth. 1/4 cup soy sauce. 2 tablespoons Worcestershire sauce. 1 tablespoon Dijon mustard. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons cornstarch optional, for thickening.

Instructions: Place sliced onions and minced garlic at the bottom of the crockpot. Season the chuck roast generously with salt and pepper, then place it on top of the onions and garlic. In a bowl, mix together beef broth, soy sauce, Worcestershire sauce, Dijon mustard, dried thyme, and dried rosemary. Pour the mixture over the chuck roast. Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falls apart easily. If desired, mix cornstarch with a bit of water to create a slurry, then stir it into the crockpot to thicken the sauce. Serve the chuck roast with the flavorful sauce over mashed potatoes or rice.

Prep Time: 15 minutes

Cook Time: 300 minutes

Lingerie Nore

[kitsunezakuro]

A hearty and comforting soup made with chickpeas, butternut squash, and fragrant spices that is cooked slowly to bring out the flavors.

Ingredients: 1 butternut squash, peeled and cubed. 1 can chickpeas, drained and rinsed. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a slow cooker, combine butternut squash, chickpeas, onion, garlic, vegetable broth, cumin, coriander, paprika, salt, and pepper. Stir to combine ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until butternut squash is tender. Using an immersion blender, blend soup until smooth and creamy. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 240 minutes

Thee Sabbath Years

[winterwithers]

A hearty and comforting soup made with chickpeas, butternut squash, and fragrant spices that is cooked slowly to bring out the flavors.

Ingredients: 1 butternut squash, peeled and cubed. 1 can chickpeas, drained and rinsed. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a slow cooker, combine butternut squash, chickpeas, onion, garlic, vegetable broth, cumin, coriander, paprika, salt, and pepper. Stir to combine ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until butternut squash is tender. Using an immersion blender, blend soup until smooth and creamy. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 240 minutes

Thee Sabbath Years

[coldworldhardcore]

This hearty and comforting beef stew was cooked slowly in the Instant Pot, which made the meat and vegetables tender and full of flavor.

Ingredients: 1.5 lbs beef stew meat. 3 carrots, sliced. 3 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 2 cups beef broth. 1 can 14.5 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: In the Instant Pot, put the beef stew meat, carrots, potatoes, onion, and garlic. Add the beef broth and diced tomatoes on top of the food. Pepper, salt, and dried thyme should be added. Make sure to stir everything together well. Put the lid back on the Instant Pot and set it to "Slow Cook" for 8 hours. Open the lid slowly when it's done, and serve hot.

Prep Time: 15 minutes

Cook Time: 480 minutes

Athirah Md Desa