Recipe: Birdie Crock Pot Surprise

Fun in the Fort Kitchen continues! (Well, actually it is Robin's kitchen, but when we have birds, everything that is ours is really theirs... yes?!)

The toughest decision? Which beans and peas to use... So, I used all of them! (See yesterday's post for a list of the 16 varieties.)

I then selected a handful of whole and cracked corn, vegetable pasta and organic golden rose brown rice:
Finally, select bits of dried carrot, sweet potato, pepper, and just a few pieces of dried papaya and pineapple for a tinge of sweetness. The entire mix fills the glass cup. It is going to be yummy! My husband just asked me if there was going to be enough for him to have some over a bed of noodles or rice!
An equal amount of filtered water added to the crock pot:
I decided to save this project for tonight since we are due to get a snow storm (3 to 6 inches), so I will be here to monitor the kitchen.

After soaking overnight, the mix will be drained and rinsed, chunked fresh carrot and sweet potato added, then cooked 4 hours on high in the crock pot.
While I will make it differently each time, here is tonight's recipe:

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Birdie Crock Pot Surprise
16 types Dry Beans/Peas (1 teaspoon of small ones; 2 teaspoons of large ones)
1 handful Whole and Cracked Corn
1/4 cup Rice/Pasta
a few pieces of dried Carrot, Sweet Potato and Pepper
1 Carrot, chunked
1 Sweet Potato, chunked

Add all ingredients (except fresh vegetables) to the crock pot with an equal amount of filtered water. Let sit overnight. Drain and rinse. Add enough water for cooking; cook on high for approximately 4 hours or until beans are tender.

Let cool; serve. Freeze in ice cube trays. When ready to use, defrost a cube in a plastic bag in the refrigerator. Serve at room temperature.

(Note: for the Budgie-Boys, their portions will first be pureed in the food processor prior to serving or freezing.)
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More updates tomorrow...

Stay tuned for the taste testing!

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