Hey there!
Yes, you fellow food cult. I’m here again with a new recipe that is an absolute must-try!
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 coleslaw that was so spectacular and fried up some Hofmann hot dogs. We drank a rose cava with it.
There was something about the bubbles of the rose cava, the snap of the hot dog, the acidity of the slaw, and the sweetness of the beans that makes the dish a combination I’d highly recommend.
You’re in luck as I made Matt write down the recipe for the slaw since he made it up that night.
On the other hand, the beans were so easy, and I got the recipe from Not Your Mother’s Slow Cooker Cookbook. I didn’t follow it since there were ingredients I was missing. I, however, tweaked the original recipe by using these in mine:
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 and left the mixture on the slow cooker for 10 hours.
Matt’s Coleslaw recipe:
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
Steps:
- Chop the cabbage; grate the carrot, mandolin the onion and 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.
Enjoy your meal!
Read more on our blog.
POSTED IN: FOOD. TAGGED: DINNER, EASY DINNERS, EASY RECIPES, FAMILY DINNER, SLOW COOKER RECIPES