I had a “change of menu”  this week.  This recipe came from Stephanie at “A Year of Slow Cooking”.  I think this sounds like a great change from regular pinto beans. 

Ingredients:

1 pound dried pinto beans, soaked overnight
1 small yellow onion, diced
1 pound lean ground beef or turkey (optional)
1 red bell pepper, seeded and chopped
1-2 tablespoons Worcestershire sauce
2 tablespoons chili powder
2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
1 (10-ounce) can Rotel, or traditional chopped tomatoes, your choice
1-2 tablespoons apple cider vinegar
7 cups water
sliced jalapenos, optional (don’t have on hand)

I added an extra cup of beans, a heaping tablespoon of preminced garlic, approximately 1 tablespoon of cumin and about 2 tablespoons of bacon drippings (Yes, I know not the healthiest, but we love pinto beans the southern way!). 

Serves 8-10 as a side dish, or 5 as a main course. Sort pinto beans, and soak overnight in lots of fresh water. 

(Note from Me:  I don’t normally soak my beans.  I just sort, rinse well, and then place them in my Crock Pot.)

In the morning, drain your beans, and pick out any that have split open, or look discolored and shriveled.  Pour into a 6 quart slow cooker. Brown hamburger and onion on the stove, and drain fat. While the meat is cooking, add the rest of the ingredients into your slow cooker. Start with 1 tablespoon of Worcestershire sauce and apple cider vinegar. Add the meat, and top with 7 cups of fresh water. Stir to combine. Cover and cook on low for 8-10 hours, or on high for about 6.  Taste the beans. If you’d like your beans to have more of a tang, add some more Worcestershire sauce and apple cider vinegar.  Top with sliced jalapenos, if desired.

Don’t forget to check out Crock Pot Wednesdays for more great recipes this week!