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