One things that I’ve always believed is involving children in meal preparation. When my son was 18 months old, he would help me to shake cinnamon in our homemade gluten-free pancakes.
As he’s gotten older I’ve added more to his responsibilities. Sometimes he’ll chop veggies for me, other times he’ll add spices. His favorite is preparing the meatloaf. This last Sunday I decided to make a crockpot meal and decided to involve my son.
Fall is my favorite times of year and I love making soups/stews. Years ago a classmate in my Nutrition class made this Fall Stew and I fell in love . I could not find the recipe so I recreated it from memory.
I started by soaking the beans in cold water on Saturday night.
Sunday morning I washed and chopped up 1 organic sweet potato. I then put the chopped sweet potato in the crockpot.
I drained the beans and had my son pour them in the crockpot.
I chopped up half an onion, minced one clove of garlic, and put them in the crockpot. I then added my favorite spices; cumin, turmeric, chili ancho powder, sea salt, and black pepper. I normally would have my son add the spices but he disappeared and I forgot. I stirred up the mixture just for picture’s sake 😁
I poured cold water over the ingredients until the crockpot was about 3/4 full. I put on the top and set the crockpot to high. Then left it alone until about 6pm. I took off the top and stirred, dinner complete.
This meal is simple to prepare and has great flavor. The best part is the cost comes out to about $5, if you already have the spices, and could easily feed a family of 6.
This meal combines two of my favorite things, using the crockpot and engaging my son in cooking. I’ll post the exact recipe below.
I used all organic ingredients, beans from the grocery store bulk bin.
1 cup dried red kidney beans
1 cup dried black beans
1 sweet potato (You choose the size)
1 clove garlic
1 TBSP cumin
1 TBSP turmeric
1 TBSP chili ancho powder
2 TBSP sea salt
1 TBSP black pepper
Enough cold water to fill the crockpot 3/4 full.