Readers, you may have noticed I don’t usually post on Tuesdays. I have a large number of excuses for this, as Tuesday, without fail, seems to be the busiest day of my week. My last quarter as a Classics student, Tuesday was the day I had class until four (language classes, no less) then came home to a “No Mike” house where I needed to do mom stuff and cook dinner. Also, Tuesday has always been the day my band rehearses. So yeah, you’re not always going to get a post on Tuesday. My apologies.
The one thing Tuesday has taught me to appreciate however, is the beauty of a slow cooker (and which pizza places have friendly drivers). You see, with a crock pot you can just throw a bunch of crap into your pot and come out with very, very tasty food without any supervision. After a long, horrible day, it’s really nice to come home to a heavenly smelling kitchen, knowing you put in absolutely no effort for it to get there.
Crock Pots have kind of a weird place in the vegetarian world. Almost all of us own one, and typically it’s a throwback from the days when we used to buy crappy cheap meat that the crock pot would turn into moist, tender, fall off the bone flesh. These are weird memories for me, because now the previous sentence makes me gag a bit. At any rate, when we were meat eaters our crock pots were our best friends.
This guy is my crock pot. When I got him, I was most excited that I could fit an entire chicken inside. When I stopped eating anything that used to move of it’s own volition I stopped using my crock pot. That is, until I realized that beans are a lot easier to cook when you don’t have to watch them all day.
So, for Gluten Free/Weight Watchers/Ashley Week, I bring you my favorite bean soup, cooked for six hours while I went about my day and gobbled up by my family when I got home.
Pinto Bean Soup–Slow Cooker Edition
2 cups dry pinto beans
6 cups veggie stock
1 15 oz can diced tomatoes
1 tsp garlic powder
2 tsp chilli powder
1/2 tsp red pepper flakes
1 cup fresh or frozen corn kernels
Salt and Pepper, to taste
4 cups brown rice, cooked (optional)
hot sauce to taste (optional)
Throw everything but the rice in your slow cooker. Set the slow cooker for about six hours. You may notice I didn’t presoak the beans. That is because I am so lazy it causes people physical pain to look at me. If you DO soak those bad boys you’ll cut the cooking time down quite a bit, but it really doesn’t matter. Also, I usually chop up half a sweet onion and chuck that in, too. You can totally do that, but onions make one person in my home and at least one person in Ashley’s home kind of gassy, so I decided not to tempt fate (not that all those beans are going to help matters, any). You could also throw in a few bell peppers as well, but I only like to do that for the last hour so they don’t become mushy beyond all recognition, so if you don’t have time, leave them out.
At the end of six hours it will be soupy, mushy, and so ridiculously yummy. You can eat it as a soup with some cornbread or the “cheese” biscuits I’m this close to perfecting and it will be wonderful.
That’s how Ollie ate it, and she downed the entire bowl. Point–Mommy.
But for Ashley, and how we usually eat it out of sheer laziness and ability to conjure brown rice at will (or rather, we keep some in our fridge for emergencies/bouts of ravenous hunger), I suggest ladling it over a half a cup of rice.
That’s what it looks like after you eat half of it and go, “Oh crap, I have to post that to my blog!” You’ll also notice that I favor hot sauce on my soups.
Either way you eat it, pair it with a steamed veggie or salad and you have yourself a meal!
Mike had seconds, again, and I took an extra bowl to Ashley at her work for her to have for lunch the next day. She loved it! How do I know? Because she sent me back a picture of a completely empty container. I’d say that’s a win!
Prep Time: Five Minutes
Cook time: Six hours in a slow cooker
Points Plus (for one serving with rice): 7
Hey Ashley, I’m gonna need you to clean that container.