That's good. Beans don't like me, and I have Trouble with the kind you have to cook and soak a long time. I was not raised on them, so I guess that figures.
For some reason, I can eat those Italian cannellini beans without any Problems. Maybe because they are already prepared and I just drain the can and add them to my kind of bean dish. Marie -----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett via Cookinginthedark Sent: Friday, February 21, 2020 11:08 AM To: cookinginthedark@acbradio.org Cc: Lora Leggett Subject: Re: [CnD] Slow cooking Hui Marie And All, I have been using slow cookers for a long time too. On my first one, the power cord gave out. I had another one that got dropped because I put it upon the refrigerator because we needed the counter space for something,and a cat jumped up there and knocked it to the floor. Other than that, I have had great success with them. I just made an easy bean soup the other day that I made with dried pinto beans, water and some seasonings. You just have to watch your proportions of beans to water, less is more. Just keep adding water every couple hours. I let it run through the night and in the morning I had wonderful soup. Lora Sent from Mail for Windows 10 From: Marie Rudys via Cookinginthedark Sent: Friday, February 21, 2020 1:50 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Slow cooking Hello, everyone!! I have been using slow cookers for forty years, and never had any of them burn up. They use no more power than a lightbulb, to be honest about it. That is why it is perfectly safe to let it do its job whether or not you are Home. Low is around 250 degrees and high is 300 or so. Like a slow oven, really. I read that in the original Rival Crockpot Cookbook Back in the 1980's, and that information has stayed with me Ever since. I don't have to monitor it so closely, either. I never had a slow cooker boil over, either. It is not supposed to. Those of you who use one regularly know what I'm on about. I have gone out with the pot on low and when I got home tired, There is my food ready to eat. I never, ever had a Slow cooker catch fire or short out on me. Not one. I am cooking a roast now, with pearl onions and baby carrots And some potatoes. I did not put too much water In the bottom, because I know there will be more liquid as the meat Cooks. I am going to make some gravy from that. I use it at least once a month, when I Really want to slow cook something. The Hamilton Beach cooks slightly faster than the Rival I used to have back in the 1980's. But I just cook my roast the same Way I did back in those days. Marie _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
