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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 16 |
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Just had a hankering for some good beans with enough left over to use as an ingredient in some other dishes. These small red beans turned out with great red bean flavor. Ingredients:
1lb small red beans, dried |
1/2c pork jowl bacon, diced |
1c sweet white onion, small dice |
1/2c poblano pepper, diced |
3 cloves garlic |
1/2c carrots, small dice |
1-1/2c stewed tomatoes (1-15oz can) |
2 tbsp tomato paste |
1 cup day old coffee |
4 cups water |
1 tsp salt |
1 tbsp sriracha hot chili sauce |
2 bay leaves |
1 tsp oregano, dried |
1 tsp parsley, dried |
Directions:
1. The day before, rinse and pick through the beans the let them soak overnight covered in water.
2. -
3. Drain the beans
4. Prepare the vegetables and put all the ingredients in the crock pot. Give it a good stir and set the crock pot on high. I made sure to stir it through out the day and adjusted seasonings about two hours from done. Found I only added a bit more salt.
5. -
6. I often want to cook things knowing I am cooking for one. If I had 16 people to feed there wouldn't have been left-overs but there was just me so that was a gracious plenty beans. I gave 3 cups of the beans plain to the Folks Next Door (aka my in-laws) who generally favor my cooking. This is my plans for the next.
7. First day I had the beans plain over rice the night we made ground beef tacos.
8. The second day I used the left over rice and taco meat to mix up Dirty Rice. Froze two 1-cup containers of this for my lunches next week.
9. I froze the remaining 2-2cup containers which I plan to use these in Red Bean Steak Burritos and Red Bean Chicken Barley Soup.
10. Makes 8 cups
11. Estimated cost of this recipe: $3.50
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