Monday, 12 December 2011

A load of crock-ery

I've recently been enjoying mexican food and have been eating beans  and rice en masse. With a high demand of beans in our household we needed to find an economical way to bake enough beans to feed a (small gasy) mexican army. Solution. On a whim I bought a late 70's electric crock pot from the local second hand store, the kind decorated with 70's brown specs and uses more energy than my current fridge, stove, MacBook, all the lights and street lights on my block combined. Despite it's faults I'm in love with this tough old work horse. Ready set 70's!

1 lbs beans, white navy beans, black beans or even mixed beans.
1 onion
3 cloves garlic
1 can of tomato paste
4 - 6 cups water - use your judgement
can of tomatoes  or a couple of frozen tomatoes, when you can;t use them immediately, the tomatoes go for a freezer nap.  

flavor flaaaav
1 TBSP mustard
1 TBSP molasses
splash of apple cider vinegar 
corinader, cumin, dried chili and any other spices you so desire.
bacon or liquid smoke would be a reasonable choice as well - but I've managed by without no problem.

Soak the beans in the crock pot in a generous amount of water overnight
in the early am (9-ish) ditch the soaking water and add in all the ingredients to the crock pot
Meanwhile boil up some water in your kettle
add in the boiled water to the crock pot and place those beans on high if your pot has that option
now watch for boiling over...but leave those beans to get good and hot
once the mix has reach a boil - turn down to medium heat and allow to simmer away deliciously
stir the whole mix well every so often to avoid burning on the bottom and adjust the heat to ensure it can be lefted to cook unattended. Add more hot water if necessary to ensure the beans have plenty of liquid to rehydrate with.
at the end of your cook period check the sauce, if it's too liquid, remove the lid and blast up the heat to reduce.
Eat with rice and lots and lots of beer and celebrate that your indulging in some vegetarian fare. 

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