Well, we can’t eat sandwiches every night! We also had rice two nights in a row. Not a great week for variety.
I realized recently that I only have one crockpot meal that I make regularly. That needs to change! My sister is a crockpot fiend, so I need to ask her for some good ones.
This recipe came from my brother. The first time I had it was when I visited him in Oklahoma. We drove there from Indiana, and our car broke down in Missouri, so…we ate at like 10pm or something. Incidently, while we were waiting around for the car to be fixed in Missouri, we wandered into a bar, where we met up with an older couple who had just gotten married. Cute!
Photo updated 12/02/08Back to food. I’ve made a few changes to the recipe. It originally called for boneless, skinless chicken thighs, but I decided they weren’t really necessary. There’s plenty of protein from the beans and rice, right? Sometimes I do add bone-in, skinless chicken thighs and then shred the meat right before serving. There’s something about shredded chicken that I just like. Also, it’s supposed to be served over spanish rice, but white rice is easier and there’s plenty of flavor in the beans. Oh, and I changed the beans from pinto to kidney. My friend from Puerto Rico makes rice and beans with kidney beans, so maybe they’re more authentic? I don’t know, I bought them on accident once and liked them better.
And! I had to use actual canned green chiles! My New Mexican green chile supply ran out, and no one resupplied me this year!
Spicy Crockpot Beans
Serves 3
2 (15-ounce) cans kidney beans, drained and rinsed
2 (4-ounce) cans green chile, diced
2 chipotle chiles from adobo sauce, minced
1 (0.85 ounce) package chicken gravy mix (I use Simply Organic)
½ teaspoon sugar
2 tomatoes, chopped, or ½ (14.5 ounce) can diced tomatoes
2 cups cooked white rice
Add first five ingredients to crockpot and cook on low for 3-5 hours. Stir in tomatoes 30 minutes before serving. Serve over white rice. (If you use chicken pieces as well, add them skin side down on the bottom of the pot and cook for 6-8 hours.)
Hey, just wandered over to your blog, and thought I’d say hi. I’m a fellow DBer. 😉
Just wanted to say that I love the title of your blog! Pretty cool.
Thanks! I’m excited for my first challenge!
Funny, I go the other way with pinto and kidney beans, I much prefer pinto. In my chile I’ve replaced half the kidney beans with pinto. I leave the other half kidney so the chile contains a bigger variety of flavors.
Hi there — followed a facebook link over here. I love crockpot cooking; easy and delicious, and a hot meal waiting when you get home from work. What could be better?
I’ve followed a lot of recipes and they all have a couple things in common: brown the meat first for best color and juiciness; use something acidic in the pot for tenderizing; (I’ve never done a dry rub like your pulled pork recipe, something to try!); go easy on the salt, you can always add more at the end.
Excellent options for the acid component:
-canned tomatoes, any variation; or V8-juice;
-a dash of alcohol: half a cup or so of wine (for 2-4 lbs of meat), half a bottle of beer, a couple ounces of tequila or Jack;
-about two tablespoons of vinegar;
-my mom makes an awesome italian beef recipe with about 4-6 lbs of beef roast (any kind) and a bottle of pepperoncini. Nothing else; it’s amazing.
-just go easy if you’re using lemon, it can go bitter if you use too much in the crockpot. Have fun!