This is another weekend Crockpot cooking recipe. I discovered my first “pot of beans” while Cancy & I were dating. He grew up in the south and it was a pretty common meal. I had never had it before. But here I am, married for a little over a year & a half. Every now & then, we’ll have a “pot of beans’
You can really mix this up and try different things in it each time. It took me awhile to get it right but now I can cook it and Cancy will say that the spice is just right. So, here’s a typical southern meal. Pinto Beans. Gotta love ‘em.
Crockpot Pinto Beans
3 cups dry pinto beans, rinsed through a colander
Spices (today I used Bolner’s Pinto Bean Seasoning, Garlic Salt with Parsley, salt & pepper, & a little bit of Sriracha hot sauce)
Meat (today I used jalapeno chicken sausage)
Place rinsed beans in a crock pot and cover with about 2 inches of water. Add your spices & stir to mix. Add your meat and cover.
Cook on high for 1 hour and then reduce to low for 5 or more hours.
** Spices = Here are a few that we’ve used in the past. Feel free to mix & match: Bolner’s Pinto Bean Seasoning, Garlic Salt with Parsley, salt & pepper, Sriracha hot sauce, chili powder, garlic powder, dry minced onion, minced garlic, jalapeno salt)
** Meats = You don’t have to use any meat but it does give a little extra flavor. We’ve used cubed pork, cut bacon, ham, and chicken sausage.