Soak the beans overnight.
The next morning, after I rinse the beans, I just throw everything in the crockpot, put in enough water to come within an inch of the top of the crock and put it on low for 8 hours or as long as 12 hours. This usually works great in my 3.5 qt crockpot. Rethinking this, I realized that everyone doesn't have the same size crockpot that i did, I would suggest adding water to no higher than an inch above the beans.
Remove the bay leaf and serve.
Place the hotdogs in the crockpot, leaving space between them and
add remaining ingredients to the crockpot. You can add the liquid
Sort through and rinse beans; drain.
In a large saucepan bring beans and splitpeas along with 6 cups of water to a boil.
Boil for 10 minutes, then drain, rinse, and drain again.
Place the drained beans in the crockpot along with the ham, onions, carrots, basil, oregano, salt, pepper, bay leaves, and last 6 cups of water.
Cover crockpot and cook on low for 8-10 hours or on high for 4-5 hours.
Remove bay leaves and adjust seasoning for salt and pepper if necessary.
nd rinse beans. Place in crockpot and cover with water such
f you are using a crockpot put on the lowest setting
rain beans and add to crockpot.
Add enough water to
Rinse bean sprouts. Place first 7 ingredients (mung beans - tomato) in crockpot and cook on low for 8-10 hours.
Add spinach and lemon juice and cook on high for 20-30 minutes.
nd put them in the crockpot.
Carve the chicken and
he egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon
wice. Take meat out of crockpot and shred, and put back
Place all ingredients in Instant Pot. Put on Manual, high pressure for 25 minutes. Use natural release. Or cook in crockpot on low for 6 hours.
Garnish with optional items. I personally use green onions, chives, and a little more salsa.
sing fermented beans in whole bean form, place the beans in
Brown beef and add onion.
Cut tamales into bite size pieces.
Add tamales, drained corn or hominy, chili beans, kidney beans, pinto beans, garlic powder, and tomato sauce.
Put everything into a crockpot and mix gently.
Cook on low 7-8 hours.
Stir gently from bottom one or two times.
Can increase the amount by adding more tamales, beans, or tomato sauce.
Freezes well if you have left overs.
Combine bean soup mix, bay leaves, oregano, chicken stock, and enough water to cover the beans by 1\" to 2 \" in crock pot.
Cook on high for 2 hours.
Add remaining ingredients and shift cooker to low. Cook for additional 3 hours.
For more zing, add cayenne or crushed red pepper when adding second set of ingredients.
Serve this as a complete meal or over rice if desired.
Freezes well.
Sort beans to remove all debris or bad beans, and rinse in a strainer with water. Add rinsed beans to 6-8 cups of water in the crock pot and cover. Allow to sit overnight. Use no heat at this time.
The next morning turn the crockpot heat setting to high, and add all other listed ingredients, mixing well. Check beans in 4-5 hrs and mix again. Replace lid and continue cooking on high 4-5 hrs more. We eat this over white rice, or with cornbread. It's great both ways!
Sort and wash beans; place in crockpot. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
Combine rest of ingredients.
Cook on high for 2 hours then lower the heat to low and cook for 4 hours (or cook for 8 hours on low).
Remove ham hock and let cool for 15 minutes. Remove the bay leaf. Take a stick blender and puree some or all of the soup. Chop the ham in bite size pieces and add back to the soup.
Taste for seasoning and correct at this point.
little of the lettuce, bean sprouts, pork rind, fried shallots
Chicken should be cooked and shredded. I just boil mine the night before, & shred in the morning. Beans should soak the night before in a pot of water. Drain beans in the morning. Place chicken and rinsed beans in crockpot.
Add taco seasoning, cumin, chiles, condensed soup, water and chicken broth.
Mix well with wooden spoon.
Cover and cook on low for 8 to 10 hours.
Add potato flakes before serving to thicken.
Serve topped with sour cream, green onions, and cheddar/jack cheese.
Place dry beans into a large pot, cover with 2 quarts of water and soak overnight (or at least 8 hours). After soaking, drain water.
Heat oil in a large pan over medium-high heat. Add onion, carrots and celery and saute 5-10 minutes or until tender.
Add garlic, rosemary, sage, bay leaves, chili powder and pepper to the vegetables during the last 2 minutes of cooking.
Layer the ingredients in CrockPot: add beans, top with turkey, add sauteed vegetables and spices, and finally add the broth.
Cook on low for 6-8 hours.