After gorging on holiday food, sometimes you want something that seems more healthy, but less rich. These beans simmer away in your slow cooker [1] while you are out in the cold, ready to be served when you arrive in the door. Serve ladled over steamed rice, with a tossed green salad [2] and some crusty buns [3]. Thick and full of chunks of bacon or sausage, we loved these on a cold winter night.
Ingredients:
2 cups dried pinto beans
3 cups water
4 slices of bacon
1 onion, diced
1/2 lb kielbasa cut into bite sized pieces (for a spicy version, use Chorizo sausage, chopped)
1 can ranch style or bbq beans
1 (6oz) can of tomato paste
2 Tbsp apple cider vinegar
2 Tbsp sugar
1 tsp salt (you can always add more)
2 tsp garlic powder
2 tsp onion powder
2 tsp ground paprika
Put the beans in a container and cover with about 3 inches or so of water, giving the beans lots of room to swell. Set aside overnight. The next day, drain off the water and rinse the beans. Get a large pot on the stove and bring the water to a boil, then add the beans. Simmer for about 45 minutes to an hour until the beans are tender. Take off the heat and drain.
In a skillet over medium heat, fry up the bacon. When it's cooked through remove to paper towel to drain, and drain off all but about 1 Tbsp of the bacon fat. Add in the onions and continue to saute them, stirring, until they are translucent and soft.
Put all the ingredients in your crockpot-everything from the beans to bacon, sauteed onions, spices, you name it. Give it all a stir so that it's mixed, then simmer it all on low in your crockpot for 8-10 hours, adding more water if it seems to be a bit dry. I don't like my beans too soupy, so I preferred less water. You may add more if you think you need it.
We served this with a bottle of hot sauce and some steamed rice at the table, and everyone just ate it right up!
Serves 6
Adapted from Merry with Children