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Making a slow cooker meal because it's still winter
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And this one is our curry white beans, which you can use northern, white, or navy
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So today we're using northern. The first thing you do is you soak them overnight, or for like a few, two, three hours in the
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morning or whatever before you want to start it. And so these have been soaking
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I did them overnight. So we've got 16 ounces of dried beans soaked
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And I'm going to be putting those in there. Make sure you get all your pieces in there
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And then, six cups of water
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Then we're going to put the lid on. No ingredients yet. That's coming a little later
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And put your lid on. Turn it on high. And these are going to cook for three hours
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And then we're going to come back and put all our ingredients in. And then there's another five hours after that
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Four or five hours. So we'll be back. Okay, it's time to put the ingredients in
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But I did wind up cooking these for four hours. I checked it at three
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I just felt like the bean wasn't soft enough. And I like to have them almost all the way soft before I add my ingredients in
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So, we're going to take this off. And I will show you
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This is how I like my bean. Let's see. See, it kind of smushes up a little bit more
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Still a little crummy. But that's what I want before I stick in ingredients
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Because it's going to cook for another four hours. Okay, so we're going to put in some chicken bouillon
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I use Better Than Bouillon. It lasts longer actually. I put it in a lot of different recipes
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And I'm going to do four teaspoons. I just kind of eyeball it with this because it's really hard to do it with one of those
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teaspoon measurements. You'll be trying to dig that stuff out for a while
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And then I just kind of don't want to waste any. There. Okay
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Garlic, of course. And we are going to stick four tablespoons of garlic
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And four. And then here's the seasonings I'm putting in. Curry
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We're going to do two teaspoons of curry. Because it's mainly a curry recipe
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But I do stick cumin in it too. Mmm. You never smelt curry before
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It's got like a sweet smell to it. It's really good. And then we're going to put in one teaspoon of cumin
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They're kind of loud out there today, babe. Just a little. One teaspoon of that
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We're going to put turmeric. Turmeric. People say it all kind of differently
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We're going to do one teaspoon of that. Just gives it a..
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Actually it's pretty healthy for you too. And it gives it a slight little flavor
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I can't really even explain it, but it's good. And one teaspoon of chili powder
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And then of course... I'm not sticking any salt in it because I already put chicken bouillon in it
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And that's, for us, salty enough. But if you're a real salty person, I guess you can add some salt
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But you can always add salt later. Test it first. Because you can't take it out
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And then we're going to put one teaspoon of black pepper. We're pretty salty, I guess, because we're on a boat
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Maybe that's why we don't like so much salt. We get enough of it around here
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Now I'm going to mix it all up. Make sure that bouillon is melted in there too
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You see the color of it already? That's the turmeric and the curry
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Put the lid back on. And this will take four more hours
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I am going to look at it after three. Just to see, because I did add an extra hour to just the beans
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So I'm going to look at it after three hours. But I'm guaranteeing you it's going to have a full eight hours on this bad boy
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We'll see you then. Okay, so it's been four hours. And we're going to check out our beans
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It's really dark. That's what eight hours does. Yeah. But it's to the point where when you stick it in your bowl
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and you let it sit there for a minute, it's going to be like chili
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It smells so good. Yeah, it does. It smells really good. I'm going to put the lid back on
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Because we don't want the heat to go out. But yeah, this is my curry white beans
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I use northern beans, but I also use navy beans the last time I did it
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And you can also use just regular white beans. But I've only done this with white beans
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Yeah, so check out all our other recipes. We have a lot of slow cooker recipes. A lot
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And we also have a lot of other recipes. Sides and roasting and chicken and pastas and rice and all that kind of stuff
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So go check those out. You'll probably see a different kitchen. This one's definitely a different kitchen
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But I can still cook in here. Yes, I can. But yeah, like, subscribe, comment, leave feedback
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Follow us on my Instagram, DiningWithDanielle. Or Chris Says What on Instagram
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And Chris Says What on Facebook. And you'll be able to see all of this, all our recipes and everything else we do
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But yeah, so we're probably going to eat dinner here soon. Because my husband says it smells really yummy and he hasn't been able to handle it
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It's been like eight hours and he's just like, even though I did feed him today. Yes
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But anyways, yeah, come back and see what we're doing in a few weeks
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We might be on anchor. Bye. Bye
