All Recipes Best Recipe Side Dish Beans and Peas

Ingredients

1 pound dried pinto beans 3 tablespoons bacon grease ¼ cup chopped salt pork 1 ½ cups chopped yellow onion ¾ cup chopped celery ¾ cup chopped green bell pepper ½ teaspoon freshly ground black pepper 1 pinch chipotle chile powder ½ pound smoked sausage, split in half and cut into 1-inch pieces 3 bay leaves 2 tablespoons chopped fresh parsley 2 teaspoons chopped fresh thyme 3 tablespoons chopped garlic water as needed

Nutrition Info

382.7 calories carbohydrate: 41.2 g cholesterol: 25.4 mg fat: 15.5 g fiber: 9.9 g protein: 19.6 g saturatedFat: 5.5 g servingSize: - sodium: 547 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes, drain and rinse.
Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork, cook and stir until the vegetables are soft, about 4 minutes.
Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture, cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.
Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.
Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.

8 servings

Delicious red beans. Serve it over rice with some cornbread. Yum!