NCLivingBrit
Well-Known Member
2A Bourbon Hound 2024
2A Bourbon Hound OG
Supporting Member
Multi-Factor Enabled
I love to cook, especially with my crock pot. I also love to do nothing, or as little as needs be to get the job done
Here's some of my most popular "one" (crock) pot recipes that I make over and over that get eaten up lickety split.
BB's Beans 'N Rice
This really isn't a recipe so much as a bunch of variables you adjust around a base concoction:
1) Base:
Canned black beans
Canned Pinto beans (in chili sauce if extra lazy)
Small can of diced tomato and chilies (I usually use the green mild because this is for flavour not heat)
One large onion, diced. Can be pre-fried for caramelized goodness
Chili powder, cayenne pepper, cajun spice, mexican spice. Whatever you like best, however hot you want. I often use a McCormick taco seasoning packet and add extra chili and garlic powders.
16oz or so of beef or chicken stock. (I usually only use beef if I'm serving a beef dish with this, chicken or pork dishes get chicken stock. Knorr Chicken and Tomato stock cubes are best, in the Hispanic aisle, yellow box with green print.).
2) That's it for mandatory stuff, but all below are added to taste or for more variety:
Meat. If you want a true one pot meal, add sliced smoked sausage/Lil Smokies/chunked hot dogs/brats/country ham/ham/anything from a dead animal. If you use country ham or other salt-cured meats I heartily suggest washing it, soaking it overnight then washing it again before you add it or the salt overwhelms the dish.
Small can of tomato paste
Canned dark kidney beans
Canned garbanzo beans (I love these, a lot of people do not)
More canned black beans. Because black beans are the best.
Maple/bacon/baked beans if you want something sweeter and more kid friendly.
Fresh peppers, bell and/or chili. I love some red and orange bell peppers and habanero in there.
Beer. Usually 6-8oz of whatever is on hand. PBR typically. I'm poor, feel free to use Uncle Worthingtons Old Peculiar Gilded Ale or some such
Couple of spoons of brown sugar for sweeter beans or to offset a lot of chilis.
3) Dump all this in an appropriately sized crock pot, canned beans first, then wet/fresh ingredients, then stock, then spices. This stops the spices clumping around one bean o' death.
4) Stir. Well. A lot. You probably overfilled the crockpot, so be careful
5) Turn on high and walk away for four hours or so, but if you can't leave it well enough alone like me, stir it a few times. Enjoy the smells.
6) Come back and turn to low. Stir thoroughly. If there's still a good amount of fluid left, move on to 7). If it's not almost soupy, add a little more fluid (beer/water/Liberal Tears).
7) Add rice. As I'm an LBC I use the Knorr Spanish or Mexican rice sides in a bag. Open packet, pour, stir.
8) After another 30-45 minutes, everything is ready to serve but as you are smart and used a crockpot, you can set it to warm and keep it around all day like a delicious air freshener of food love.
9) Eat too much. Drink the rest of the beer. I often serve this with my crockpot chicken thighs (detailed below because it is staggeringly simple and easy)
Here's some of my most popular "one" (crock) pot recipes that I make over and over that get eaten up lickety split.
BB's Beans 'N Rice
This really isn't a recipe so much as a bunch of variables you adjust around a base concoction:
1) Base:
Canned black beans
Canned Pinto beans (in chili sauce if extra lazy)
Small can of diced tomato and chilies (I usually use the green mild because this is for flavour not heat)
One large onion, diced. Can be pre-fried for caramelized goodness
Chili powder, cayenne pepper, cajun spice, mexican spice. Whatever you like best, however hot you want. I often use a McCormick taco seasoning packet and add extra chili and garlic powders.
16oz or so of beef or chicken stock. (I usually only use beef if I'm serving a beef dish with this, chicken or pork dishes get chicken stock. Knorr Chicken and Tomato stock cubes are best, in the Hispanic aisle, yellow box with green print.).
2) That's it for mandatory stuff, but all below are added to taste or for more variety:
Meat. If you want a true one pot meal, add sliced smoked sausage/Lil Smokies/chunked hot dogs/brats/country ham/ham/anything from a dead animal. If you use country ham or other salt-cured meats I heartily suggest washing it, soaking it overnight then washing it again before you add it or the salt overwhelms the dish.
Small can of tomato paste
Canned dark kidney beans
Canned garbanzo beans (I love these, a lot of people do not)
More canned black beans. Because black beans are the best.
Maple/bacon/baked beans if you want something sweeter and more kid friendly.
Fresh peppers, bell and/or chili. I love some red and orange bell peppers and habanero in there.
Beer. Usually 6-8oz of whatever is on hand. PBR typically. I'm poor, feel free to use Uncle Worthingtons Old Peculiar Gilded Ale or some such
Couple of spoons of brown sugar for sweeter beans or to offset a lot of chilis.
3) Dump all this in an appropriately sized crock pot, canned beans first, then wet/fresh ingredients, then stock, then spices. This stops the spices clumping around one bean o' death.
4) Stir. Well. A lot. You probably overfilled the crockpot, so be careful
5) Turn on high and walk away for four hours or so, but if you can't leave it well enough alone like me, stir it a few times. Enjoy the smells.
6) Come back and turn to low. Stir thoroughly. If there's still a good amount of fluid left, move on to 7). If it's not almost soupy, add a little more fluid (beer/water/Liberal Tears).
7) Add rice. As I'm an LBC I use the Knorr Spanish or Mexican rice sides in a bag. Open packet, pour, stir.
8) After another 30-45 minutes, everything is ready to serve but as you are smart and used a crockpot, you can set it to warm and keep it around all day like a delicious air freshener of food love.
9) Eat too much. Drink the rest of the beer. I often serve this with my crockpot chicken thighs (detailed below because it is staggeringly simple and easy)