Slow-cooker beans and seasoned cast iron
Slow-cooker country white beans
2 cups dried white beans (Great Northern type or navy), or 1 pound
1 teaspoons salt
1 teaspoon black pepper
4 cups chicken broth, preferably homemade, or water
1 cup water
Cover beans with cold water; refrigerate several hours or overnight. Drain beans and place in a slow cooker with a quart of chicken broth (or water) plus one additional cup of water. Turn heat to high and cook 8 hours, or until beans are soft. Serves 6 to 8. Serve with corn bread and pickle relish.
1. To season cast iron: Heat the oven to 250 to 300 degrees. Coat the pan with lard, bacon grease or vegetable oil. Put the pan in the oven. In 15 minutes, remove the pan and pour out any excess grease. Place the pan back in the oven and bake for 2 hours.
2. Keep your cast ironed seasoned by frying in it often. It doesn’t have to be deep frying. Cook bacon, hamburgers, stir-fry vegetables. Even baking cornbread in it helps build on the initial seasoning and turn the skillet black.
3. Regular milk can be used in the cornbread, but buttermilk keeps it moist and makes it delicious.
1-2-3-4 CORN BREAD
TRISH'S DIFFERENT WINGS WITH A ZING