A fresh, vibrant soup from an appliance designed for long, gentle simmering seemed like a contradiction.
New Orleans is justly famous for its spicy, long-stewed red beans ladled over white rice. Clearly, our slow cooker had never been there.
Black beans go into the slow cooker with an army of flavorful ingredients, but the result is often a muddied mess. In our recipe, the big flavors of ham, bacon, and chiles perfectly complement the creamy, rich black beans.
Most beef barley soups from the slow cooker are thin, bland, and vegetal. We set out to create a soup in which the star ingredients-beef and barley-shine through.
We were after rich, creamy baked beans that didn't require constant attention.
We set out to create a thick, slow-cooker chili with big, beefy Texas flavor.