On a weekend, don’t you just want something that takes a few minutes to prepare, can cook for however long (as in the time is flexible), and will serve a good number of people? Well here is one possibility. Tortilla soup cooked in a crockpot. Vegetables, protein, starch, all cooked in the slow cooker. Just add a few fresh toppings like green onions and cilantro if you like, but avocado and cheese are a must along with crushed up tortilla chips.
The Estancia Valley of Torrance County New Mexico is known for it’s Pinto Beans. Now I have never really been a fan of Pinto Beans until I picked up a bag at the local feed and hardware store. Oh my gosh, so much better than what you buy at the grocery store. I don’t know if it’s that they are fresher, but my guess is as with wine grapes, it’s all about the soil and the water. If you can pick up some local beans via a farmer’s market or produce stand, do it. The best way to cook them is in a slow cooker. Sort, soak, slow cook. The only thing I add is water and a bay leaf. Keep Reading