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Cindy's Crock Pot Beans

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Submitted by: clcowin2509117

 

Kidney, red, and pinto beans are all cooked together in this slow cooker recipe.
 

Ingredients

  • 1 3/4 cups dry kidney beans
  • 1 3/4 cups dry small, red beans
  • 1 3/4 cups dry pinto beans
  • 1/2 cup extra-virgin olive oil
  • 2 Tbsp. salt
  • 1/3 cup Oregon Spice Co., Beef flavored broth seasoning
  • 2 Tbsp. instant minced onion
  • 1 tsp. granulated garlic
  • 16 cups hot water

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Method

1. Soak beans in water overnight. Put all beans in a colander and wash and rinse well. 2. Pour washed, dry beans into a 6-quart slow cooker. 3. Add all remaining ingredients in order given. (I just add hot water to about 1/2 inch from top.) Stir well. 4. Cook on high-heat setting for 3 hours then reduce heat to low-heat setting for 3 to 4 more hours or until beans are soft. 5. Serve over washed, steamed, short-grain, brown rice for a complete protein.

 

Notes: My family likes this recipe best if I make it the day before and let it sit over night until the next day as it seems to thicken a bit after sitting 24 hrs.

 

Number of Servings: 15 to 20

 

Submitted by: clcowin2509117 ()

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