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| PINTO
BEANS |
| (click
for printable version of this
recipe) |
| In
keeping with our use of fresh garden
produce, I used fresh pinto beans
that a friend of mine gave me out of
his garden. Thank you Mr. Murphy! |
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| TOOLS: |
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Cutting Board
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Knife
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Crock Pot (Slow
cooker) |
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| INGREDIENTS: |
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1 pound pinto beans
(dry or fresh)
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5 cups chicken stock
(enough to
cover beans)
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1 small onion,
chopped
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1 ½ tsp cumin
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1 ½ tsp chili powder
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½ pound pan sausage,
separated into
small chunks
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Salt to taste |
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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PREPARATION: Pick over and
rinse beans several times. Put
beans in slow cooker and cover
with chicken stock. Stir in onion,
cumin, chili powder and meat. Cook
on low for 8 hours.
HINTS: If you like thicker
beans, puree about 1 cup of the
cooked beans with some liquid in a
blender and return to pot before
serving. I serve these beans over
cooked rice. |
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| (CLICK ANY
PICTURE TO ENLARGE) |
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