Yesterday’s CFM was delivered by 2pm. 24 boxed lunches of slow cooker BBQ pulled chicken sandwiches and bean salad.
I won’t start with pictures of cooking the dried beans, but they included these two, plus a pound of small white beans. In the future, if I’m making bean salad with dried beans and not canned, I would not add aromatics or anything else that will “muddy” the salad. In the first pot of beans, which was the pinto-like bean, I’d sautéed diced carrots, celery, and onion. Regretting that decision, I used larger aromatics in the second pot so they could be fished out easily, and in the third, no aromatics, to see if the beans would look “cleaner.” They did, but too late for this salad.
Four of the six English cucumbers, first layer.
1.5 large red onions, diced, soaked in water, drained.
In addition to the three beans previously mentioned, 2 28 oz cans of garbanzo beans, and a couple of cans of cannellini beans were also used, plus two bunches of fresh parsley and one small bunch of dill. It’s looking pretty, but I wish I had more cucumbers because they add so much. Seasoned with salt, black pepper, garlic powder, paprika, cumin, Tony’s.
Sorry I didn’t quote the posts, but @blue_dolphin, I did use Samin Nosrat’s Creamy Oregano Dressing! Thought I had pics of it, but since I made enough for an army, I’ll snap a pic a little later. I don’t have leftover salad, but I have leftover dressing.
@Smithy, I bought both sliced black olives and sliced Kalamatas with the intention of trying each of those, as well as capers, and picking a favorite. At one point I reminded myself to take them out, and then never thought of them again!! Yikes. I was not ignoring your suggestion, just got caught up and forgot!
@SLB, dilly beans sound dill-icious, but alas, my groceries were purchased. I could’ve run to the store and bought some the next day so I could’ve forgotten to use them, like the other suggestions. 🤷♀️
And dressed
Besides chicken, this stuff went into the slow cooker.
First layer of chicken in the slow cooker. After second layer, it was about 10 pounds of chicken, with enough leftover to feed my son’s family. They’re not food insecure, they just like Mom’s cooking.
Right before putting the sandwiches together.
There were three trays like this of lightly buttered and toasted buns.
Before topping with dill slices.
