My Slow Cooker Saved My Life (Figuratively)

So, as you have likely noticed, I have not been posting much. It’s that lazy part. It gets in the way sometimes. This is especially true around dinnertime.

I love food. I enjoy eating. If I don’t do that regularly, I become quite snappy and grumpy. Hangry is real and it is a fire you don’t want to play with. But as a lazy independent adult who can’t afford take out everyday, I have to fight to keep myself eating healthy and not being in a rut.

A versatile base is key to a somewhat varied diet. And in comes the slow cooker. For meat eaters out there, what could sound better than a few pounds of chicken breasts cooking without you having to even be there?! That chicken can turn into chicken tacos, chicken salad, a buffalo chicken dip…you get my drift.

For me, my personal chicken is beans. Don’t try to understand that last sentence, just go with it! Beans, beans, the wonderful legume that offers vegetarians a complete protein when paired with a carb. It is not true that the more you eat, the more you toot. Your body only gets gas as it initially adjusts to all that fiber you are suddenly consuming. But it is so worth it! Eat your first few bean-heavy meals alone while binging on Netflix and after a few days feel free to rejoin society. Or not, I won’t push.

I’m offering up beans as the cheapest, easiest way to make some yummy meals. You can even participate in Meatless Mondays without breaking a sweat. Tacos, salads, dips, burgers – you name it and you can probably make it with beans. Mexican is my go to, so I usually make a pound of black beans and have a base for quesadillas, tacos, burritos, and salads for a week at least!

Buy a pound of any bean you love, and in general you can follow this easy recipe:

Sort your beans, take out any broken beans and any debris like rocks. Toss into your slow cooker any aromatics you’d like. I use one diced onion and 3 bay leaves. Add your pound of beans. Add water until it is 2 inches above the beans. Put on high for 4 hours or low for 7-8 hours. Beans freeze quite well, so if you made too much, portion out a cup apiece into freezer friendly containers and they will last 2 months or so.

 

Some tips: I don’t add salt until the end. If you are cooking kidney beans, boil them for 10 minutes before cooking. This neutralizes a toxin called phytohemagglutinin that can cause some noticeable gut distress. Finally, this won’t work for lentils. They take far, far less time to cook.

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