DRIED KIDNEY BEANS SLOW COOKER RECIPES

More about "dried kidney beans slow cooker recipes"

SLOW-COOKER BEEF CHILLI RECIPE | SAINSBURY'S RECIPES

Slow-Cooker Beef Chilli Recipe | Sainsbury's Recipes image

Use beef shin for more flavour in this delicious slow cooker chilli recipe. Add more chilli flakes if you want to up the spice factor but be careful, things could get hot!

Provided by Sainsbury's

Total Time 520 minutes

Prep Time 15 minutes

Cook Time 505 minutes

Yield 4

Number Of Ingredients 20

Ingredients

Olive oil spray
diced beef shin, fat trimmed
onion, sliced
cloves garlic, finely chopped
chipotle chilli flakes
ground cumin
smoked paprika
can chopped tomatoes
ale
beef stock, made with ½ stock cube
400g can kidney beans, drained and rinsed
red peppers, diced
dried mixed herbs
bay leaf
tomato puree
tortilla wraps
smoked paprika
jalapeño chilies, thinly sliced
2 tbsp coriander leaves, roughly chopped
low-fat soured cream

Steps:

Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.

Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender.

Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.

Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid.

Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.

Nutrition Facts : Calories 489 calories, FatContent 11.5 grams, SaturatedFatContent 5.0 grams, SugarContent 13.2 grams, SodiumContent 1200.0 milligrams salt, CarbohydrateContent 35.6 grams, FiberContent 10.0 grams, ProteinContent 52.3 grams

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Jan 30, 2022 · After soaking dried kidney beans, we boil them for at least 10 minutes at the start of cooking. Boiling kidneys should be done whether you are making stovetop or slow cooker beans. Learn more about slow cooker safety. Note: According to Ohio State University Extension, the FDA recommends boiling kidney beans …
From smartslowcooker.com

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May 24, 2021 · Your kidney beans should be ready to harvest after 100-140 days depending on the variety. Once the pods are dry and hard, remove them and break them apart to get to the beans inside. Store the dried beans in a sealed container in a dark, dry place for up to a year. For more tips, including how to harvest and store your kidney beans…
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