Yesterday I made pinto beans in the slow cooker with a ham bone that I had frozen after Thanksgiving. I had a lot to do so that was a welcome meal for the day. Do you cook dry beans? They are especially simple in the slow cooker.
We didn't want any today so I removed the bone and semi drained the juice from the beans to cook chili. I like kidney beans but didn't have any so pinto beans alone filled the spot.
Cooking Dry Beans in the Slow Cooker
Look through dry beans to remove broken beans, rocks etc.(yeah I know why are there always rocks in dry beans?). Wash. Place in slow cooker with twice as much water as you think you will need. Dry beans swell so they will fill the pot in no time. Add ham bone if desired. Place on high for 1 hour and then cook overnight on low. Check in the morning to see if they are tender and if not cook longer.
Season with salt, pepper and eat.
Season with salt, pepper and eat.
See the extra dark, split beans and the bluish grey rock?
Chili and Beans
Ingredients
1 1/2 Lbs. Ground Beef
1 medium onion chopped
1 bell pepper chopped
1 stalk celery chopped
2 cloves garlic minced
chopped chili peppers (your choice as to how hot you like your chili) or 1 can of Rotel diced tomatoes with green chilis
1 quart tomatoes (I use home canned)
2 heaping Tbs. chili powder
2 large cans Beans-Pinto and Kidney with juice your choice, or 4 cups cooked dry beans with juice to cover beans.
2 beef bouillon cubes or 1 cup beef broth
olive oil for browning
Salt and pepper black/red or both to taste
hot sauce optional-we use Texas Pete around here
Ingredients
1 1/2 Lbs. Ground Beef
1 medium onion chopped
1 bell pepper chopped
1 stalk celery chopped
2 cloves garlic minced
chopped chili peppers (your choice as to how hot you like your chili) or 1 can of Rotel diced tomatoes with green chilis
1 quart tomatoes (I use home canned)
2 heaping Tbs. chili powder
2 large cans Beans-Pinto and Kidney with juice your choice, or 4 cups cooked dry beans with juice to cover beans.
2 beef bouillon cubes or 1 cup beef broth
olive oil for browning
Salt and pepper black/red or both to taste
hot sauce optional-we use Texas Pete around here
Instructions
Brown ground beef in large stock pot, drain and remove from pan. Add a couple of Tbs. olive oil to pot and saute onions, celery, bell pepper and garlic until onions are transparent. Add Tomatoes, chili powder, beef bouillon or broth, ground beef and tomatoes. Heat through to boiling, then turn heat to low cover and simmer for at least an hour stirring every 15 minutes or so to prevent sticking. You may cook on low for several hours it won't hurt to simmer longer just stir every now and then.
Taste and season with salt and pepper if needed.
Serve with sour cream and grated cheese if desired.
Makes 6 - 8 large servings
*Note-you can also cook this in a slow cooker after combining on low for 6-8 hours.
Brown ground beef in large stock pot, drain and remove from pan. Add a couple of Tbs. olive oil to pot and saute onions, celery, bell pepper and garlic until onions are transparent. Add Tomatoes, chili powder, beef bouillon or broth, ground beef and tomatoes. Heat through to boiling, then turn heat to low cover and simmer for at least an hour stirring every 15 minutes or so to prevent sticking. You may cook on low for several hours it won't hurt to simmer longer just stir every now and then.
Taste and season with salt and pepper if needed.
Serve with sour cream and grated cheese if desired.
Makes 6 - 8 large servings
*Note-you can also cook this in a slow cooker after combining on low for 6-8 hours.
Enjoy!
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