Slow Cooker Liver and Beans

This Slow Cooker Liver and Beans dish beautifully balances the rich, savory flavor of liver with the hearty texture of beans. Infused with aromatic herbs and spices, this dish is not only comforting but also nutritious, making it perfect for a satisfying dinner. The slow cooking method ensures that the liver remains tender while allowing the flavors to meld together, creating a meal that is both traditional and appealing.

Ingredients:

• 1 pound beef or chicken liver, cleaned and sliced
• 2 cups canned white beans, drained and rinsed
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 1 cup diced tomatoes (canned or fresh)
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until soft and translucent.
2. Add the sliced liver to the skillet, browning it on both sides for about 3-4 minutes. Season with salt, pepper, smoked paprika, and thyme.
3. Transfer the liver and onion mixture to the slow cooker. Add the beans, chicken broth, diced tomatoes, Worcestershire sauce, and bay leaf. Stir gently to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the liver is tender and the flavors have melded.
5. Before serving, remove the bay leaf and adjust seasoning if necessary. Garnish with fresh parsley.