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The Water Cooler
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Cold front coming this weekend...what soup/chili/stew are you cooking?
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<blockquote data-quote="rhodesbe" data-source="post: 1930920" data-attributes="member: 2415"><p>I've done chili and tried beans of all sorts in the crockpot. I have great results with canned beans, but I wish there was an 'ultra low' temperature setting for the thing. It gets up to 250 on low, which is too high. </p><p></p><p>Here's what I dumped in the slow cooker tonight:</p><p></p><p>Head Country Beans:</p><p></p><p>2 cans of Pinto Beans</p><p>2 cans of Dark Red Kidney Beans</p><p>3 cups of leftover corn relish (it was yellow corn, blackbeans, onions, and a little red pepper) that was well past it's half-life and almost tossable</p><p>1/2 White Onion</p><p>12 oz Head Country BBQ sauce</p><p>8 - 10 oz water</p><p>2 TBSP Garlic Paste</p><p>2 TBSP Ham Bullion</p><p>Few pumps of soysauce to bring up the salt</p><p>1 LB of Smoked Sausage</p></blockquote><p></p>
[QUOTE="rhodesbe, post: 1930920, member: 2415"] I've done chili and tried beans of all sorts in the crockpot. I have great results with canned beans, but I wish there was an 'ultra low' temperature setting for the thing. It gets up to 250 on low, which is too high. Here's what I dumped in the slow cooker tonight: Head Country Beans: 2 cans of Pinto Beans 2 cans of Dark Red Kidney Beans 3 cups of leftover corn relish (it was yellow corn, blackbeans, onions, and a little red pepper) that was well past it's half-life and almost tossable 1/2 White Onion 12 oz Head Country BBQ sauce 8 - 10 oz water 2 TBSP Garlic Paste 2 TBSP Ham Bullion Few pumps of soysauce to bring up the salt 1 LB of Smoked Sausage [/QUOTE]
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Cold front coming this weekend...what soup/chili/stew are you cooking?
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