Slow Cooker Jamaican Jerk Beans

I'm finding it hard to update this blog on a regular basis, now that medical school is in full swing. Honestly, I don't think I've ever had to work this hard academically in my life! In a matter of 2 weeks, we have already finished the first of 3 syllabi - in other words, 377 pages worth of powerpoint slides! (By the way, I measured the spine of that horrible booklet, and it is 1 1/4 inches thick!) It's quite mind-boggling, considering that this is on top of dissection lab, an introductory course in clinical medicine, and sporadic lectures on MRI/X-ray imaging.

We just had our first quiz ever, and it was definitely a humbling experience, to say the least. The only consolation I have in it is that everyone else seems to agree with me, so at least I don't feel exceptionally dumb. Unfortunately, though, we still have to keep up the studying in preparation of the real deal - our first ever practicum and written exam this coming Friday.

Anyway, back to food. I recently accompanied a friend to Macy's (the awesome thing about living in a city is that you never really need a car to go anywhere) and happened upon a beautiful slow cooker - it was love at first sight! Plus, it was on sale...which makes the purchase that much sweeter.

There's a recipe that came with the handbook for my slow cooker for Jamaican beans, and I still had a bag of 13-bean mix from my last shopping spree. I find that when you're a frugal student, you quickly get used to bananas and beans - two very nutritious and filling but also very inexpensive items to have around.

Jamaican Jerk Beans

Ingredients

-1 pound dried beans
-3.5 cups onion,chopped
-2 tsp ginger
-1 tsp paprika
-1/2 tsp ground red pepper
-1 tsp allspice
-1/2 tsp salt
-1/4 tsp ground black pepper
-2 tbsp olive oil
-1 tbsp minced garlic
-2 cups chicken broth
-1 cup water
-8 oz tomato sauce

1. Soak the beans in water overnight (or warm water for 1 hour). They will expand to 2x their original volume.
2. Drain beans.
3. Throw beans and everything else into the slow cooker and cook on high for 5 hours (or until beans are tender).
4. Serve with a sprinkling of cilantro.