Last week I had what is maybe my most favorite dinner to date. I made baked beans in the slow cooker before I left the house, and then my husband made a coleslaw that was so spectacular, and fried up some Hofmann hot dogs. We drank a rose cava with it, and there was something about the way the bubbles with the snap of the hot dog, with the acidity of the slaw, and the sweetness of the beans. I’d highly recommend this, and I made Matt write down the recipe for the slaw, since he made it up that night.
The beans were so easy, and I got the recipe from Not Your Mother’s Slow Cooker Cookbook. I actually didn’t follow it, since there were ingredients I was missing, but what I did put in was:
1 lb navy beans (but I think you could use whatever more dry mid-sized bean you have around), 1/4 cup of ketchup, 1/4 cup of maple syrup, 1 medium sized onion, and boiling water to cover. I also threw in some ham hock. I left it on the slow cooker for 10 hours.
1/2 of a head of Napa or Asian cabbage
1/2 small red onion
1 Granny Smith apple
1 tablespoon of Yuzu or lemon juice
1 large carrot
Rice wine vinegar
Mayo, salt, pepper
Chop the cabbage, grate the carrot, mandolin the onion and the apple. Matt took the apple afterwards and stacked and cut them into matchstick sizes. Put everything into a bowl. Add a 1/3 to 1/2 cup of mayo to taste. Splash over slaw with rice wine vinegar, to taste. Add the yuzu or lemon. Salt and pepper to taste. Mix and serve.