I feel silly even typing this “recipe” out.
Like I’m hanging my head in shame.
You see – I’m a simple cook (I’m use that term loosely) and I was raised by the best. Growing up, we always had a hot meal and we ate at the table together as a family. My mama (God bless her) can cook two things well and about four things that are edible. I have the best memory of this one time that she made chuckwagon steaks (like frozen, fried patties of meat), burned them, put them on white buns, and served them with tator tots for dinner one night. As soon as she dished up the plates, my daddy (who was raised by one of the best cooks I’ve ever known) just laughed and laughed at this dinner. My daddy loves my mom so he grinned through every burnt bite. A story we still talk about to this day (along with the time she threw his scrambled eggs out into the yard because he complained…but that’s a story for a different day…). Anyway, I am my mother’s twin when it comes to the cooking thing. We just can’t…so we don’t.
But this dish…this dish I can do (and I do do at least once a week ). I’ve perfected all the measurements and cooking times and I feel like this is MY dish. The dish my children will tell all their friends about on the school yard.
My daddy’s grinning so big right now.
CROCKPOT CHICKEN AND BEANS*
4-6 boneless/skinless chicken breasts
1/2-3/4 cup BBQ sauce
1/4 cup Texas Pete (or other hot sauce of choice)
1 can (16oz) black beans, rinsed
Place chicken, bbq sauce and hot sauce into a crockpot. Cook on low for 4 hours. Shred chicken using two forks, pulling apart the meat. Stir in the drained black beans.
*We like this chicken as a main dish with a few sides, in quesadillas or atop a big salad. Find what works for your family!
QUESTION: Can you cook? Bake? Do you enjoy it? <-no