This recipe is definitely not new to me. My mom has been cooking pinto (a.k.a. red) beans this way for as long as I can remember! We love beans cooked in the crock pot-- any type! Pinto, Great White Northern, Butter, etc. All are delicious! Serve this up with some corn bread and voila! An easy cajun meal. If you have left overs, you can always add some cilantro to quickly turn them into Charro Beans. Or mash them and roll in a tortilla to make burritos! The best thing about cooking beans in the crock pot is that you can make as much as you want because you can freeze any that you don't eat. "Freezer Beans" make for a super quick meal- just thaw and enjoy!
Ingredients:
- 1 pound of dry pinto beans
- large beef broth
- 1 pound of smoked sausage, cut into circles. It must be smoked!! Sometimes I use HEB Jalapeno sausage when I don't have any "real" smoked sausage from Louisiana.
- 1 can of rotel
- 1/2 onion, chopped
- a few garlic cloves, chopped
- 1 package of dry onion soup mix
- ham steak, cubed
- seasoning to taste (Tony's, Greek, Thyme, Pepper, etc.)
Directions:
1) Soak the beans over night in water (this will help the beans be soft when cooking).
2) Dump all ingredients in the crock pot and cook on high for 6-8 hours. You might need to add a little bit of water - depending on your crock pot. You want the beans to be fully covered by the liquid.
3) Serve over rice!
Get Cookin'!
No comments:
Post a Comment