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Make, Do and Mend


The cyber-diary of what this homemaker makes, does and sometimes mends.
My motto is "if you do stuff, stuff gets done"

Thursday, September 20, 2012

Fall Slow Cooking- Chili Beans

Chili Beans
so thick,  they don't need a bowl

This is another recipe I first made when we lived in the country.  We butchered pigs our sons raised for FFA projects and usually had plenty of sausage in the freezer back then.  Now, I get my sausage at the grocery store but the recipe is good either way.  It would probably be good with turkey sausage or even just ground beef too.

Chili Beans
1 pound dry pinto beans
3 1/2 C cold water - watch the beans as they cook,  you might need to add a little more
1 pound hot breakfast sausage- cooked, crumbled and drained
crushed red peppers to taste- I used about 1/2 t
a little garlic powder or fresh garlic
1 medium onion, chopped
6 ounce can of tomato paste
2 t chili powder
1 t cumin
1 t salt and about 1/4 t black pepper

Wash and soak beans overnight.  
When ready to cook,  drain and put beans in water in a slow cooker/crockpot.  Cook on high until beans are soft- mine took about 3 hours. 
Stir the remaining ingredients into the beans and simmer another 2 hours or so.  
This makes a very thick spicy dish,  you may need to add a little more water during cooking.  
Serves 8 generously. 

Can also be cooked the old fashioned way in a pot on top of the store.   

1 comment:

  1. These beans look yummy. I am going to make them this winter.

    ReplyDelete

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