Go to: Just Slow Cooking Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
1/2 lb Dry pinto or kidney beans *
2 (1 lb) cans tomatoes
2 lb Coarsely ground chuck (browned)
2 Medium onions, coarsely chopped
1 Green pepper, coarsely chopped
2 Cloves garlic, crushed
2 3 tbsp chili powder
1 ts Pepper
1 ts Cumin
1 Salt to taste
* For baked beans and chili with beans, it will be necessary to simmer the dry beans in three times their volume of unsalted water for 30 minutes in a saucepan. Allow to stand, covered, for an hour and a half or until softened; drain and add remaining ingredients.
Parboil dry beans until soft; drain well. Put all ingredients in slow cooker in order listed. Stir once. Cover and cook on LOW for 10 to 12 hours. (HIGH: 5 to 6 hours. )
NOTE: When using canned beans (two 1-lb cans), drain liquid.
Some general comments about this recipe:
Can't find database. Query terminated.