This kidney beans recipe uses a slow cooker to soften and meld the flavors of this meal, eliminated the soaking step so often associated with cooking beans. By using pre-made stock as a base, along with inexpensive ingredients like celery and dried beans, this dinner is as economical as it is healthy and delicious.
Kidney Beans
Red kidney beans, otherwise known as the “chili” bean are a high protein, high fiber base that blends well with many flavors. An integral part of cuisine from India to New Orleans, kidney beans provide nearly a full days supply of Folate, along with plenty of iron, zinc and calcium, making this a great food to include in budget conscious households, as it delivers a super healthy punch with every bite.
Making Homemade Stock
Making stock at home is a great way of stretching budget, and getting the most out of every meal. Stock can be made from vegetables, beef, pork, fish or poultry, and can be made of either specific ingredients bought for the purpose, or can use up leftover bones, meat scraps and vegetables.
To make stock at home, take poultry bones, left over meat from de-boning chicken breasts, left over scraps from a roast, as well as drippings from the roast pan, and combine with vegetables and water and let simmer on the stove for about two hours, periodically skimming any foam off the top.
Strain the stock and allow to cool; any fat will rise to the top and can be skimmed off at this time. The stock can then be frozen for future use, or used immediately in soups or slow cooker recipes.
Slow Cooking Food
Slow cooking has been used as long as man has cooked food. Tough meats and fibrous vegetables were simmered over a fire for as long as 24 hours to tenderize and release the flavors of meats and vegetables on hand. Using the slow cooker today can take the same purpose. Placing dried beans, along with tough or old vegetables and stock in the slow cooker, will allow the flavors to come together, and the beans and vegetables to soften over time. This is ideal for cooks with little time on their hands for cooking dinner; simply make the stock ahead of time, freeze until needed, and then combine the ingredients in the slow cooker at any time for a healthy, flavorful and economic meal.
Pot of Kidney Beans Recipe
Makes 6 Servings
Ingredients
- 1 Package of Dry Kidney Beans, Approximately 6 ounces
- 4 Cups of Stock
- 1 Bunch of Celery, including tops
- 1 Large Onion
- 1 Medium Yellow Squash, Diced
- 2 Cloves of Garlic, Crushed
- 1 Tablespoon Salt
- 1 Tablespoon White Pepper
- 2 Bay Leaves
- 1 Teaspoon Sage
Directions
- Layer ingredients in the slow cooker and pour in stock
- Cook on low for 8 – 10 hours, and stir before serving
- Serve alongside crusty bread for dipping
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