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Replies
bala
Like greenbee I was interested to hear how your first effort turned out and generally fascinated to find out what others think about slow cookery overall. I have one or two tried and trusted recipes using mainly tinned and dried ingredients which are very good for those days when the muse has got up and gone elsewhere if you would like them.
Meanwhile I hope you both enjoyed today's meal, best wishes from this part of the internet.
https://cookingonabootstrap.com/2019/06/13/bean-goulash-recipe/
It's Jack Monroe's recipe from Cooking on a Bootstrap. The frying at the start isn't essential. You could just put all the ingredients straight in the SC.
I'm not sure that our ingredients overlap much but here goes.
1 tsp olive oil, 1 medium onion sliced into thin rounds or half moons, 1 tbsp brown sugar (the darker the better the resulting flavour but any from light muscovado to dark brown molasses will do), 1 400g tin of chopped tomatoes, 250ml vegetable stock (I use half a kallo organic stock cube), 1 400g tin cannellini beans (drained and rinsed), 1 400g tin of butter beans (drained and rinsed), 50g frozen petit pois, 2 tbsp dijon mustard, 1 tsp smoked paprika, salt and pepper to taste. Heat the oil and then fry the onions until nicely softened and just beginning to brown then tip in all the other ingredients and stir well to combine and bring to a just bubbling boil on the hob, then move to the already warmed slow cooker to continue cooking. I'm not sure of the minimum time you need to leave it for as I always just leave it bubbling away all afternoon on low but I imagine that a couple of hours on high would be sufficient as all you really need is long enough for the tomatoes to cook. When it begins to smell good, give it another good stir and taste and adjust the seasoning if necessary and decide whether you're happy with the consistency, if you aren't either add more stock or leave the lid of the slow cooker off for it to reduce a bit. I like it with pitta bread or cous cous and carrots and tenderstem broccoli and sometimes have strong cheddar cheese in the bread too. If you like the combination of olive oil, onion, brown sugar, tomatoes, dijon mustard and paprika you can then play around with the stock, beans and peas part of the recipe to suit your own tastes, I've tried pinto, haricot and black beans which were all a success and sweetcorn instead of peas which was also good.
I hope you find this useful and look forward to hearing how you get on.