This has been one of "those weeks" -- and I feel like I just can't seem to do anything correctly, and everything seems to be just slightly off balance.
it stinks.
I try to maintain a positive outlook on life, the universe, and everything, but today was one of those days that I wanted to crawl back in bed as soon as my feet hit the floor. The good news was that dinner pretty much made itself, and the kids have promised that they'll do the dishes.
And Adam promised he'll oversee the process, which means that I'm going to curl up on the couch with a blankie and watch the DVRed Lifetime shows I've got
stockpiled...
[hey, no judging allowed! SOMEBODY has to
watch Drop Dead Diva and Devious Maids, or they'll get cancelled!]
The Ingredients
serves 8-10
1 (16-ounce) package bean soup mix, flavor packet discarded1 (12 to 16-ounce) package bulk Italian sausage, browned and crumbled1 (26-ounce) jar prepared pasta sauce2 empty pasta
sauce jars worth of water1 chicken bouillon cube (12 grams)
The Directions
Use a 6-quart slow cooker. In a large pot on the stove top, bring the beans to a rapid boil in a bunch of fresh water. Boil the beans for 10 minutes, then cover and remove from the heat. Let the beans sit in the cooling water for 1 hour, then drain and rinse in clean water. Place the beans into an empty slow cooker insert.
{please note that because this bean mix contains red beans, the beans *must* be boiled this way to kill a naturally-occurring potential toxin found in red beans. It's best to be safe rather than sorry!]
In a large skillet, brown the bulk sausage on the stove top, and drain any accumulated fat. Scrape the pan contents into your cooker. Add the entire jar of pasta sauce, and two jars-worth of water. Drop in the bouillon cube. Stir to combine. Cover, and cook on low for 8 to 10 hours, or on high for about 5 hours. Serve with grated
Parmesan cheese and a hunk of homemade cornbread.
enjoy!
The Verdict
I love this bean mix because it has something for everyone -- I especially love the great big huge butter
beans that nearly triple in size while cooking. The leftovers freeze beautifully, and I enjoy having lots of little containers in the fridge ready to go for lunches during the week.If freezing, you'll need to thin a tiny bit with broth or water upon reheating.
more beany goodness:traditional minestrone16 bean soupcowboy stewdried beans
tutorial
| How I made a Back Yard Composter (for free!) |
I've wanted to compost (I can use that as a verb, right?) for a few years but only wanted to do it without involving my husband.
I liked the idea of the compost bins made from pallets but knew that even if I could find a pallet
(and pinterest makes it seem like there are pallets lying around all over town, but even if they were, wouldn't they belong to somebody?)
I'd need Adam to use the saw and make it for me, which defeats my purpose of wanting to do EVERYTHING all by MYSELF. |
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Click here to read what I did! |
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