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Post by violet on Apr 11, 2006 13:15:47 GMT 10
Does anyone know whether it's possible to cook dried beans, like chick peas, in a crock pot, and about how long they'd take? I usually soak chick peas overnight, then they need to be boiled for what seems hours the next day. If it's possible, the crock pot sounds more civilised.
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Post by braided-rug on Apr 12, 2006 10:39:31 GMT 10
Some people might know them only as garbanzos possibly, and slow cooker. I will have a look around for you.
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Post by braided-rug on Apr 12, 2006 11:44:48 GMT 10
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Post by braided-rug on Apr 12, 2006 11:46:21 GMT 10
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Post by braided-rug on Apr 12, 2006 11:49:23 GMT 10
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Post by braided-rug on Apr 12, 2006 11:56:07 GMT 10
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Post by braided-rug on Apr 12, 2006 11:59:26 GMT 10
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Post by braided-rug on Apr 12, 2006 12:04:07 GMT 10
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Post by braided-rug on Apr 12, 2006 12:08:25 GMT 10
"3. "Where's The Beef" Interlude INGREDIENTS: 2 lb ground beef, unthawed or dethawed or whatever 20oz can crushed tomatos 3 leeks 1 onion 2 sweet potatos 5 tbs minced garlic 1 tbs sea salt 1 tsp cumin 1 tbs garlic-herb pepper 1 tbs chilli powder 1lb chick peas 1/2 glass old Sherry (Hidalgo / Fino Superior "El Cuadrado" / San Lucar de Barrameda / España) 27oz jar pasta sauce with mushrooms WHAT TO DO : start cooking water, put dry garbanzos in pot when water is hot, boil a couple minutes, let stand about an hour, drain, rinse -- read emails on computer -- send FAX -- make a fresh pot of coffee -- optimize puter hard drive using Norton System Works -- slightly brown ground beef, pour off fat a couple times -- dice onion -- peel sweet potatoes, cut each into 4 slices and cut each slice in half -- cut top green leaves from leeks, rinse to get out sand/soil, cut each into four sections -- keep cats out of cooling ground beef -- start placing goodies on bottom of crock pot -- leeks, sweet potatoes, half the onion, garlic, half the ground beef, garbanzos, remaining ground beef, remaining onion, seasonings, crushed tomatoes, Sherry -- cover -- have a glass of Sherry -- press COOK TIME button twice -- setting for HIGH / 6 HRS -- added 27oz jar of pasta sauce with mushrooms and some more Sherry about half way through -- should I add chocolate? N O T E S : Took first pics of crock pot, trying to get cats out of the way of their new warm/hot place in a very cold kitchen -- see above photos OK, it's 11 minutes after midnight -- the crock pot is bubbling away, or as Sybil would say, boiling and toiling in her cauldron -- apparently loads of juice thus far, but it usually seems to get less when cooling -- did not add any corn flour or other thickening agent -- am not adding chocolate, or tongue of toad, this time -- made a half pound of rigatoni pasta, #27, to accompany the main dish, whenever it is done -- they are the round fluted tubular things that hold sauce and whatever else falls into the space, and even the cats generally like it -- had a glass of Der Lacks GoldWasser, as I sometimes do before dinner -- that is the schnops with the gold flakes in it. The accompanying wine was a -- -- 2001 C/T Domaine Caton Merlot / Servian / France. Once again the meal was an absolute success -- the garbanzos were not as squishy as they usually are when I make them by themselves -- slightly crunchy but very easily munchable for the denture impaired among us. CAT APPROVAL INDEX : 10- -- most, but not all, of the garbanzos disappeared Prepared on : Monday, 6 October 2003" From: www.kardas.net/croc.html |
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Post by braided-rug on Apr 12, 2006 19:50:48 GMT 10
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lynn
Regular Contributor
~Inspired To Be Far Above Rubies~
We either make ourselves miserable, or we make ourselves strong. The amount of work is the same.
Posts: 1,572
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Post by lynn on Apr 13, 2006 4:48:30 GMT 10
MV,
Not much experience with chickpeas, but I've done dry beans like pintos, limas and blackeyes in my crockpot. The recipe BR posted above is very similar to a black eyed pea stew my family enjoys served over rice with cornbread. I don't see that chickpeas would be any different than any other type of dried bean.
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Post by violet on Apr 13, 2006 11:15:53 GMT 10
Thanks, ladies!
You are a wealth of information, Br, thank you - I have bookmarked lots of new crockpot stuff.
I'm happy to soak, just thought that if they come out ok in the crockpot it would negate the need for me to keep an eye on the pot for three hours while they're on the stove. I find I'm forever adding extra water to them.
I'll be brave, soak a pack, then chuck them in the crockpot and see what happens. I often cook up a whole packet and then freeze them for later use in various recipes, or I process them with oil, lemon juice, salt and garlic and use them as a dip/spread.
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lynn
Regular Contributor
~Inspired To Be Far Above Rubies~
We either make ourselves miserable, or we make ourselves strong. The amount of work is the same.
Posts: 1,572
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Post by lynn on Apr 13, 2006 11:44:04 GMT 10
Yum......hummus. Good stuff.
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Post by braided-rug on Apr 13, 2006 12:08:32 GMT 10
You are very clever with the freezing Miss Violet.
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Post by braided-rug on Apr 13, 2006 12:10:12 GMT 10
You might be interested to know Lynn and everyone, that I think all our dried beans are American. Hummus is lovely isn't it?
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