Slow cookers have had a resurgence in popularity, thanks to the slow food movement and technology. Once referred to as a crock pot, the new breed can have all manner of shapes from oval, oblong, and round, and a variety of settings from browning to completely programmable.
In my current small space living, I was attracted by its size and the minimal power it demands. My 2-quart cooker uses a maximum of 95 watts—a light bulb can draw more than that! In this small size, I can plan on 3 to 5 servings, depending on the menu.
Many drop a concoction of odds and ends into their slow cooker, set it on low, and 8 to 10 hours later dinner is served. Give me time, I haven’t reached the dump mode yet.
Admittedly, I’m impatient, and watching the slow cooker perform is up there with watching grass grow. Nothing seems to be happening—especially if you keep lifting the lid. Some warn that every time the lid is removed you lose 20 minutes of cooking time. Yes, I have learned that this can set you into a deficit mode where nothing is happening at all.
If I’m home for an afternoon, I love firing up the slow cooker mid-day and let homey aromas waft about as dinner simmers away ‘unattended’. I theorize, I’m up for just about anything that will cook on high in 4 hours or so. Even tough country pork spare ribs become fork tender in that amount of time!
To make that happen requires a little advance planning. Avoid placing ingredients in the pot that are extremely cold or frozen. Bring them to room temperature in advance. If working with extremely perishable items like meats, remove from fridge 20-30 minutes ahead.
Begin by preheating the slow cooker while prepping ingredients. Lead off with items that take the longest to cook and add as they are prepared. Pre-heat liquids before adding to pot. I keep a microwave-safe measuring container on hand for a quick reheat in the microwave.
One afternoon recently this warming Navy Beans and Kale Soup simmered away on my counter.It is nearly a no-brainer, but not quite in the ready-set-dump genre. A couple slices of chopped bacon were added to the pot first, just enough flavor to get things going. Once the bacon softened, the onion, garlic, and fresh dried herbs were ready for the pot. By the time they were aromatic the carrot and green pepper were prepped and dropped in. Then, the rinsed, soaked beans and about 2 cups heated chicken stock were added. This was left to simmer away undisturbed for about 3 hours (except for a quick peek/stir once an hour). Depending on the pot, more hot liquid may be necessary.
About 45 to 60 minutes before serving the cut up kale was added. Thirty minutes ahead the sausage or any pre-cooked meat items was stirred in. Shredded Parmesan makes a terrific topping.
Navy Beans and Kale Soup, Slow Cooked
2 slices bacon, chop
½ small onion, chop
1 clove garlic, mince
½ teaspoon dried herbs each or your choice: rosemary, thyme, savory
1 bay leaf
1 dried hot red chile pepper, seed and crush
1 small carrot, chop
1 small pasilla, poblano or other pepper, seed, chop
1 cup navy beans, soaked overnight, rinse and drain
2 cups simmering chicken stock or chicken bouillon plus water, more as needed
salt and pepper to taste
½ bunch kale, stem and chop
2 pre-cooked andouille franks, cut into chunks
½ cup shredded Parmesan cheese, for topping if desired
- Heat slow cooker to high, adding ingredients as they are cut up.
- Add the beans, pour in the boiling stock or bouillon and simmer about 3 hours; half way add salt and pepper.
- About 45 to 60 minutes before serving stir in the kale. Thirty minutes out add the andouille, simmer and adjust seasoning. Serve with Parmesan cheese if desired. Yield: about 4 servings.