Just as I was going to toss my soup into the Crock-Pot last night, I noticed that the plug had gotten stuck in the oven door. The plug had melted so that there was no way to plug in the Crock-Pot.
So I baked the soup instead.
When you call it “baked soup” it seems funny and strange. But really, this is the same method that’s used for beef bourguignon or coq a vin. Do a little work on the stovetop, then stick it in the oven, low and slow, and let heat and time do their magic.
In fact, this came out quite a bit better than my normal Crock-Pot fare.
1 Tablespoon olive oil
1 onion, chopped
4 cups beef broth
1/3 cup black beans (no soak)
¼ pound thinly shredded beef
½ bottle beer
½ cup tomato juice
1 cup rice noodles
Preheat oven to 300. Heat olive oil and onions over medium heat in oven-safe saucepan large enough to hold everything. Cook a few minutes until onions start to get clear.
Add everything else except for the beef. Turn to high and bring to boil. Once boiling, turn off the burner. Add beef, cover, and carefully (with hot pads) move into hot oven. Cook for 2 hours. Remove carefully (with hot pads), add 1 cup rice noodles, stir.
Showing posts with label slow cooker. Show all posts
Showing posts with label slow cooker. Show all posts
Friday, February 3, 2012
Thursday, July 17, 2008
Chicken Agumba #2
For backstory on the Chicken Agumba meme, see my post, Chicken Agumba #1.
Made a great Chicken Agumba yesterday, in the Crock Pot(TM). Even though I was bleary-eyed and not fully awake, it came out great.
Best guess at the recipe follows.
Chicken Agumba #2
3 or 4 frozen chicken breasts
1/2 can of roasted garlic salsa
a few tablespoons of olive oil (nothing fancy since it was gonna cook all day)
1/2 can of water
1/2 to 1 cup dried white beans
1 large (and we're talking large)onion, medium-to-large dice
Salt to taste
Tossed beans in first, then the liquid, then topped with chicken. Cooked in the crockpot about 8-10 hrs. Had The Mister stir it a couple times during the day.
The dish had a sweet, savory, almost a baked bean-y flavor. It was delicious. I'd add more liquid next time--probably a full can of salsa and a salsa can's worth of water. Maybe part or all of a beer if I had one lying around.
Made a great Chicken Agumba yesterday, in the Crock Pot(TM). Even though I was bleary-eyed and not fully awake, it came out great.
Best guess at the recipe follows.
Chicken Agumba #2
3 or 4 frozen chicken breasts
1/2 can of roasted garlic salsa
a few tablespoons of olive oil (nothing fancy since it was gonna cook all day)
1/2 can of water
1/2 to 1 cup dried white beans
1 large (and we're talking large)onion, medium-to-large dice
Salt to taste
Tossed beans in first, then the liquid, then topped with chicken. Cooked in the crockpot about 8-10 hrs. Had The Mister stir it a couple times during the day.
The dish had a sweet, savory, almost a baked bean-y flavor. It was delicious. I'd add more liquid next time--probably a full can of salsa and a salsa can's worth of water. Maybe part or all of a beer if I had one lying around.
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