(Valerie here again) Over Christmas I got a slow cooker, rice cooker, and food processor. Of course, I immediately went to work finding recipes that used them. I started by making my first-ever Spaghetti and Meatballs which required the food processor (for making breadcrumbs) and the slow cooker.
A couple of weeks ago I was scraping the bottom of the barrel with my food. I wanted to see what I could do without taking a trip to the grocery store. This is what I found in my house:
- 1/2 pound pinto beans
- 1/2 pound black eyed peas
- Several carrots
- Onions
- 1 white potato
- 1 sweet potato
Before I started the cooker
I figured, here’s my chance to use my slow cooker for what it’s best at – throwing food together and letting it do its thing. I soaked the beans, chopped up the veggies, then threw them in the slow cooker with water, thyme, bayleaves, and oregano. I turned the cooker on low and let it cook overnight.
It turned out pretty good. I wasn’t so sure when I first smelled the soup in the morning (sometimes beans smell funny). It tasted good though, especially when I mixed in some half & half to make it creamy.
