I love crockpot cooking. As a busy professional, nothing beats being able to throw a bunch of stuff in the pot in the morning, and then dinner is ready when it’s time.
I made this the other day, and BOY was it good.
Crockpot Black Beans with Pork and Tomato
1 Tbsp olive oil
2 carrots, sliced
1 onion, diced
2 cloves garlic, minced
2 tsp cumin, or to taste
2 tsp thyme, or to taste
2 cups diced ham (could also use a leftover ham bone)
2 cans black beans, drained and rinsed
1 can diced tomatoes
2 cups chicken broth
salt & pepper, to taste
Heat olive oil over medium-low heat. Add carrots, onions, and garlic, along with cumin and thyme, and sautee for a few minutes. Add diced ham and continue to cook, stirring occasionally, until vegetables are soft. Place in crockpot.
On top of the veggies, add black beans, diced tomatoes, and chicken broth to cover, and cook on low all day.
About 1 hour before serving, remove lid and turn to high and cook off some of the liquid. Add salt & pepper to taste.
Serve over rice.
Makes 6 servings.
I like to serve this with homemade flat bread. This is an adaptation of a recipe from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of sesame oil
3/4 cups of warm milk
1 bunch of sliced scallions (the green part)
Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Add the scallions.
Knead for two minutes on a floured surface. The dough is ready when it’s no longer sticky.
Place dough in a bowl and cover with a damp cloth for 20 minutes (or so. I usually rush this step and do it for 10 mins.)
After the dough has rested, cut into eight sections, roll each section into a ball, and then put balls back into the bowl and cover with damp cloth for another 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out a bit, and then roll with a rolling pin from the center until it’s about 1/4 inch thick. Don’t over work the dough, or your flatbread will be tough. After you’ve rolled one out, transfer it to a dry skillet heated on high, and cook the bread about 30-45 seconds on the first side until it starts to puff slightly, and then flip and cook another 30 seconds or so on the other side. When it’s done it should resemble naan bread. Meanwhile roll out the next one so it’s ready to cook as soon as the previous one is done.
Keep the flatbreads warm until ready to eat. I usually just put them on a plate in a warm oven as I finish each one.
Makes eight flatbreads.