Hey guys! Hope you had a great weekend! I sure did hate losing an hour. Who else is still feeling a bit groggy? While I don’t enjoy that part of daylight savings, I do LOVE having more hours of daylight! What about you? Love or hate daylight savings?
If you have a super busy week ahead, then this recipe is just what you need. The slow cooker does all the work. All you have to do is chop and drop! And, if you prep everything the night before, then you can just toss it in the crockpot in the morning and turn it on. How’s that for easy?
I used a package of organic smoked sausage from Pederson’s for my dish. The organic version doesn’t seem to be readily available here in our area, which is a bummer. So far, I’ve only found it at our local butcher shop. Most supermarkets here only carry their natural sausage products, which I do occasionally use. If your budget allows, try to find a good brand of organic smoked sausage.
One of my favorite things about cooking beans in the slow cooker is the thick, delicious broth that you get. It’s just THE most amazingly good broth that you just don’t get from cooking them on the stovetop. These Slow Cooker Pinto Beans with Smoked Sausage served with a nice big slice of conrbread is just pure comfort food for me!
- 2 cups of dried pinto beans , sorted and rinsed
- water to soak the beans
- 1 medium white onions , diced
- 1 poblano pepper , diced
- 1 large green bell pepper , diced
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp ground cumin
- 2 dried bay leaves
- 1 (14 oz) package of smoked sausage (organic if possible), sliced into 1/2 inch rounds
- 4 cups chicken stock
- 2 cups of water
- sea salt to taste
The night before you plan to make the beans, place into a large bowl, add water to cover by at least an inch over the beans. Let soak overnight or for at least 8 hours. Drain and rinse before adding to the slow cooker.
Place all the ingredients but the salt into the slow cooker, cover and let cook for 8-10 hours on low or 4-5 hours on high. When beans are tender, taste, add salt, then serve.
*Updated with new photos since the original posting in March 2016.