|
|
|
| 1 1/2 |
Cup |
Dried Pinto beans (1/2#) |
| 6 |
Cup
|
Water (first amount for soaking) |
| 1 |
Tbl. |
Vegetable oil |
| 1/2 |
Cup |
Onion peeled and diced 1/4" |
| 1 1/2 |
Cup
|
Smoked sausage sliced 1/4" (1/2#) |
| 4 |
Slices |
Bacon cooked until browned and coarsely chopped |
| 1/2 |
tsp. |
Garlic peeled and minced |
| 1 |
Tbl. |
Glory Foods® Savory Accents Cooking Base, Smoked Ham
|
| 1/4 |
tsp. |
Ground cumin |
| 1/4 |
tsp. |
Oregano leaves |
| 6 |
Cup
|
Water (for cooking the beans) |
|
|
|
Directions: |
| 1. |
Soak the beans using one of two methods; Method 1.Cover with cold water and soak for 8 hours at room temperature .Method 2 Put the beans and water in a 4 quart saucepan, bring the water to a boil for two minutes. Set aside and allow to soak as the water cools for 60 minutes. For either method drain and discard the soaking water. |
| 2. |
Pour the oil into a skillet or wide saucepan. Add the onions, smoked sausage and bacon. Cook over medium heat until the onions are softened. |
| 3 |
Add the garlic and continue cooking until the garlic is slightly browned. Mix in the water Ham base and seasonings and bring to a boil. |
| 4. |
Mix the soaked and drained beans and the boiling sausage liquid into a 4 quart round slow cooker (Crock Pot). Cover with the lid. Set the thermostat to high. |
| 5. |
Cook on high until the beans are tender and most of the liquid has been absorbed. Cook time will depend on your slow cooker and will be approximately 3-4 hours. There should be about 1/4" of broth on top of the beans. |
| 6. |
Serve in bowls ladled over cornbread. |
