HeartWork Organizing

Helping you find peace and purpose through organization and design

Eulogy for My Beloved Crock-Pot October 25, 2011

Filed under: Organizing — HeartWork Organizing @ 4:00 pm

It was a sad day when my Crock-Pot died recently.  It was a gift for my wedding over twenty years ago, but it outlasted the marriage.  I loved my original slow cooker, it turns out, more than I loved my first husband.  It has proven to be a great organizing tool for two decades, allowing me to get nutritious dinners on the table many nights when I didn’t have time to fuss with dinner.

Crock pot bean dip

My Crock-Pot performed dedicated and dutiful service for many years, and then quietly, one day, would heat no more.  Luckily, I discovered the cold stoneware before that day’s dinner was ruined, and finished that meal on the stove.  My backup Crock-Pot was more than happy to take over future assignments.

It’s only fitting to post the recipe for the very last dish my trusty Crock-Pot served up:  the easiest bean dip ever.

Who’s Afraid Of Beans?

First, a confession.  I’m afraid of dried beans.  As a near vegetarian, I LOVE finding ways to add beans to my family’s diet.  But even though dried beans are super economical and super healthy, I’m terrified that I won’t soak them right or won’t cook them right.  They just seem so much more complicated than opening up a can of beans.  Research highlighted in Family Circle found that adults who eat beans once a week weigh, on average, 6.6 pounds less and have a 22 percent lower risk of obesity than those who don’t. So it’s worth figuring out how to cook them.

Recently I tried refried beans, which didn’t require any frying at all, much to my surprise.  My family declared this their favorite dip of the week, and that’s saying a lot coming from toddlers.  Since you don’t even have to know how to boil water or measure, this recipe couldn’t be easier. I hope you enjoy this as much as we did.

Easiest Bean Dip from the Crock-Pot

  • Rinse about a half pound of dried pinto beans in a colander, and pour into the slow cooker.
  • Add enough water to cover the beans by about an inch or so.
  • Let them sit overnight, covered.
  • In the morning, drain into a colander and rinse the beans again.
  • Replace beans into the slow cooker and again cover with the same amount of water.
  • Cook on low for 8 hours, give or take.

crock pot bean dip after cooking

  • When you are ready to feast, pour out almost all of the water, keeping some in reserve in case you want to thin down your finished dip.
  • Now add your spices to taste. Start with a quarter teaspoon of hot sauce, minced onion, and minced garlic. Yes, you could add fresh onion or garlic, but this is a super simple recipe that turns out great with just these spices.

spices for crock pot bean dip

  • Mix these in with an immersion blender to a dip consistency.  Add a bit of the reserve water if your dip seems too thick.  Adjust spices after tasting, if needed.
  • That’s it.  Garnish with some shredded cheese or, if you want to get really fancy, some chopped fresh tomatoes.  Serve warm or chilled with nacho chips.

serve crock pot bean dip with nacho chips

Farewell beloved Crock-Pot.  You’ve served us well.

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