SLOW COOKER CANNELLINI BEANS RECIPE RECIPES

Steps:

• If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
• If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in gallon-size bag; toss to combine. Place corn in quart-size bag, then place inside larger bag. Seal and freeze up to 3 months.
• Transfer chicken mixture to slow cooker; return corn to freezer. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
• To finish chili (whether fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.
• Divide chili among bowls; top with sour cream and cilantro. Serve with lime wedges and cornbread alongside.
• Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.

Steps:

• Season the brisket joint generously with with salt and freshly ground black pepper.
• Sprinkle the sliced onions and bay leaves over the bottom of the slow cooker, top with the brisket and pour over the stout.
• Cook on low for 8-10 hours.
• For the cannellini bean mash, heat the butter in a frying pan and cook the leeks over a very gentle heat for 20 minutes, or until completely softened.
• Stir in the garlic and thyme leaves and season with salt and freshly ground black pepper.
• Blend the beans, leek mixture, crème fraîche and parsley to a purée in a food processor or blender.
• Return the mash to the frying pan and warm through. Season, to taste, with salt and freshly ground black pepper.
• To serve, spoon the mash onto serving plates. Carve the brisket into slices and place alongside. Spoon over a little of the cooking liquid from the slow cooker.