Posts Tagged ‘crock pot’

White Beans and Jowls

My family loves this savory rustic dish, and I love the healthy meats from the CSA. Throw in a slow cooker and you’ve got a very easy meal that takes full advantage of this flavorful meat. I’ve made a similar dish using canned beans just cooked in a pot on the stove until the meat is done. But this method, using dried beans in a crock pot means less preservatives, less expense, and dinner waiting for you at the end of the day.


  • 1 lb dried white beans (northern, navy, or cannellini)
  • 1 pound jowls (thawed)
  • 6 cups water/broth
  • 1 TBSP minced garlic
  • 2 TBSP maple syrup
  • 1 diced onion or leek
  • salt & pepper to taste

In the morning, rinse and sort the beans. Add all of the ingredients to the crock pot and stir. Set the crock pot to low for 6 hours. That’s it!  Serve with cornbread and a salad.

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This Kale and White Bean Soup is extra yummy and versatile. During the summer we used zuchinni instead of  green pepper and bratswurst from the CSA instead of pork. Feel free to vary it to use what you have. I’ve included instructions for making it on the stove or in the crockpot.


  • 1 lb pork kabob meat (or bratwurst, or roast chicken)
  • 2TBSP oil
  • 1 clove minced garlic
  • 1 leek
  • 2 cans of white beans or 3 cups prepared dried beans (I used cannellini)
  • 1 can of diced tomatoes, or 2 freshly diced tomatoes
  • large bunch of Kale
  • 1 green pepper (or zuchinni or carrots)
  • 2 cups broth
  • 2 cups water

Remember to move your meat from the freezer to the refrigerator the night before. Chop the thawed meat into small bite size pieces. Cook on the stove top and set aside.

Chop the white part of the leek, and sautee it with the garlic in the oil until tender. If you’re going to cook your soup on the stove, sautee right in your pot. For a crock pot, you can use any pan, then transfer the garlic and leeks to the crock pot set on low.

Remove the stems from the kale, and add the leaves to the pot.

Chop the leek tops and add to the pot.

Add beans, diced tomatoes, cooked meat, chopped green pepper, broth, and water to the soup.

If on the stove: Bring to a boil, then lower the heat and cover with a lid. Simmer for 20 minutes and serve hot.

Crock pot: Cook on low for 3-4 hours.

This soup was a hit at our house. Your results may vary. 🙂



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