Rating: 3.75 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary test

prep:
20 mins
cook:
7 hrs 10 mins
additional:
15 mins
total:
7 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.

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  • 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.

Nutrition Facts

383 calories; protein 19.6g; carbohydrates 41.2g; fat 15.5g; cholesterol 25.4mg; sodium 547mg. Full Nutrition
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