1. Soak a cup of beans overnight. I used a quarter cup each of black, Mayacoba, pinto, and hominy. Then rinse them.

Step 1, after soaking, rinse the beans
Step 1, after soaking, rinse the beans

2. Get the beans started. Put them in the crock pot and cover with 2 inches of water. Turn it on high.

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Step 2, get the beans started

3. Gather veggies. These are from our garden. Choose whatever you want, but the tomatoes are a must. I didn’t use the little hot ones as this is Italian, not Mexican this time. But I did use the one jalapeno for flavor. It isn’t very hot.

Tomatoes and peppers
Tomatoes and peppers
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Yellow squash that we let too big and rock hard, but no problem, the slow cooker will soften it
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Eggplant
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Basil…required
The stinking rose, but of course
Garlic…but of course! Sorry for the little camera strap…

4. Chop all the veggies, but do the onions and garlic first, plus peppers, old gourds, and eggplant if you use them.
5. Saute the “aromatics” (onions and garlic) and the eggplant and peppers while you chop up the tomatoes and basil. Once done, add them to the crock pot so you can saute the hard squash. If you aren’t using a hard squash, skip step 6.

Olive oil
Olive oil
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Sauteing the aromatics, peppers and eggplant (because those all taste better if sauteed in olive oil first)

6. If you are using an impossibly hard old squash, saute that too.

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7. De-glaze the pot with some wine or sherry to get the yummy brown stuff off the bottom.

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8. Throw everything in the crock pot.

Veg Slow Cook Italian Style229. Add a teaspoon of salt, a couple teaspoons of Italian seasoning, and stir.

 

11 thoughts on “Occasionarian diary 5, Italian style, crock-pot recipe, veggie

      1. Wow! That’s great! You did a great planning,execution job with your luggage! Wishing you a great trip and looking forward to hearing from you when you are back! Take care.

        Like

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