Beans, Beans, The magical fruit.
I know it’s childish but admit it, you finished it in your mind didn’t you? So with the weather being cold and the crock-pot warmed up I thought I would share my bean recipe. Anyone who has been to an event I catered has eaten my beans before, and it is probably one of the recipes I get asked for the most and I have never shared the recipe with anyone. That is until now.
Truly great beans take a little extra prep time but using the crock pot makes it fairly time friendly. The trick is what you soak them in, using stock instead of water adds so much flavor. In fact this recipe is a great example of how stock, especially good, homemade stock, can really make a difference in taste.
Crock-Pot Beans:
2 cups Dried Pinto Beans, washed and sorted
1/2 lb. Bacon
1 cup Medium Pico De Gallo
2 quarts Chicken Stock
2 Tbsp Salt
1 Tbsp Chili powder
1 Tbsp paprika
1 Tsp. Pepper
In a large bowl cover the beans with 1 quart of stock and enough water to cover the beans by about an inch and soak over night.
Drain beans and place in crock pot. Add Bacon, spices, 2/3 of the Pico, remaining stock and enough water so that the beans are covered with about 2 inches of liquid.
Cook on Low 8 hours, or High 4 hours
Cool and Refrigerate properly.
As with all my recipes don’t hesitate to dress it up to suit your taste. I use these beans for so many different menus, like BBQ or Mexican food. Also if you are going to a pot luck they are great because you can easily double the recipe and feed quite a few people. You could also include 1 Lb of stew meat to have a very hearty dinner. How ever you serve them I hope you enjoy.
As always,
Stay hungry my friends
Martin
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