A mother-daughter conversation on food and cooking (mostly)

Saturday, November 8, 2008

Crockpot with a View

I have used Peruano beans a few times lately. They are a lovely pale yellow-green, shaped like Great Northerns but they cook slightly faster and are less gassy. I can buy them in bulk for a dollar a pound.

Tonight I cooked them with ham hocks, carrots, celery, onions, garlic, bay leaf, and a sprig of fresh thyme. (I covered them with water by one inch this morning and boiled them for 10 minutes, then turned them off and went for a walk. Then I put them in the crockpot. Most of the year I use the crockpot outside so the house doesn't heat up. Soon it will be winter and I'll plug it in inside.)

We had them with cornbread and a salad of tomato, avocado, and olives.

No comments: