ANDOUILLE-BLACK BEAN STEW PERFECT FOR THE SLOW COOKER STATEWIDE Edition

Nothing drives Chris crazier than an undercooked bean, and he is visibly upset when chewing on a mouthful of chili that should have been cooked longer. Cooking dried beans is usually left to the professionals, so we are always looking for an easy way to prepare the tricky legumes at home. * 1 cup 1-...

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Bibliographic Details
Published inThe Hartford courant
Main Authors LINDA GIUCA and CHRISTOPHER PROSPERI, Linda Giuca is The Courant's food editor. Christopher Prosperi is chef-owner of Metro Bis restaurant in Simsbury
Format Newspaper Article
LanguageEnglish
Published Hartford, Conn Tribune Publishing Company, LLC 08.02.2007
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Summary:Nothing drives Chris crazier than an undercooked bean, and he is visibly upset when chewing on a mouthful of chili that should have been cooked longer. Cooking dried beans is usually left to the professionals, so we are always looking for an easy way to prepare the tricky legumes at home. * 1 cup 1-inch diced skinless chicken breast or boneless- skinless chicken thighs In the pot of the slow cooker, layer the black beans, tomatoes, chili powder, cumin, molasses, andouille, chicken, and onion. Pour in the chicken broth.
ISSN:1047-4153