Step 1 (the beans)
rinse and sort 1/2# beans. EITHER soak overnight in 5 cups of water OR bring water and beans to a boil in a sauce pot boil rapidly for two minutes COVER and let stand for a hour.
Whichever method you choose be sure you rinse them well before you add them to the pot. (This helps de-gass the situation)
Place beans into the slow cooker of your choice.
Add 1cup wine
1 cup Newman’s own marana sauce
2 Tablespoons honey,juce from 2 or 3 lemon slices a bit of chopped zest (outer rind) of the lemon
aprox 1T of fresh ginger chopped
Cook on high in the crockpot, for about 5 hours.
Step 2 (meat)
Add the following:
Brown (not crispify) 1 lb of your choice of meat or meat substitute.
I use about a half package of chili or taco seasoning. Be careful to check the ingredients on the season mix for things you can’t tolerate this is where things can go wrong if you don’t pay attention to the fine print. If you want to you can add spicy things at this point in the recipe to suit your taste the more pepper type spice the harder it is on the belly situation.
To this I also add copious amounts of powdered garlic which is easier on the belly than the fresh ones.
4 oz of mushrooms
About 1 cup of corn (warmed up)
Genrally I make cornbread. Again watch the ingredients to be sure it is OK for you.
At this point call it done in about a hour when the cornbread has baked. About 6 hrs total crockpot cooktime. It’s good to top with a very hard cheddar. The longer a cheese has aged the less lactose it has, so some of the extra sharp types are safe unless you have are very sesative to it.