Difficulty Level Easy
Only a few days back from my trip to Kenya, I was still feeling a bit tired and not terribly interested in cooking, so a crock pot meal seemed like the appropriate thing to do. Not only that, I had an appointment for a bit of exploratory gum surgery yesterday, so I wanted something soft for dinner. Well, exploratory surgery turned into having a molar extracted, so I was patting myself on the back for thinking ahead and having dinner ready when I got home to ice packs.
My husband doesn't have the same passion for legumes that I have, so this wasn't his favorite dinner ever, but in my Tylenol 3 haze the hominess of the carrots and beans which I served over egg noodles was perfect. Not only that, the leftovers will make great soup today. I actually remembered to soak my beans overnight, but you can use canned beans if you like. I used canned tomatoes. One of my slow cooker cookbooks says to cook the beans for 10 hours on low, but I found they were cooked after 6 hours, and just put them onto warm until we were ready to eat.
|1 lb||navy or white kidney beans|
|3 large||onions, peeled|
|3||garlic cloves, chopped|
|3||carrots, peeled and sliced|
|2||tomatoes, peeled, seeded and chopped|
|2 tablespoons||of fresh rosemary, chopped|
|salt and pepper to taste|
Adapted from the website Pink Bites.