This week ushered in cooler temperatures and no sunshine. The leaves began to turn and the smell of fall was in the air. I hunger for something warm and comforting.
Hubby and I enjoy chicken and white beans (navy beans) over corn bread. It brings a smile to my face and a tightening my tummy just thinking about it. After cleaning the chicken and placing whole into the crock pot with enough water to come to about two inches of the top I let it cook for about 2 hours with 3 cloves of fresh crushed garlic, a teaspoon of salt, 3 stalks of celery and a large onions. This really gets the juices going. Then I add a bag of navy beans. Let it slow cook for another 2 hours and lift out the chicken and de-bone replacing the juicy meat back into the beans and broth. Add 1 cup of rice and let simmer until the rice is done. Bake a large pan of cornbread and enjoy.
For those on a salt free or low salt diet, use a tablespoon of Mrs. Dash's original blend in place of salt. The garlic melds the flavors without the use of salt, but being from the old south it is hard for me to cook with no salt at all.
This sure makes the transition into cooler weather easier to bear.
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