Posted in Food/Wine (and preserving)

Winter Night Beans

 

JpegThe winter wind blows as the flurries of icy snow cover walkways and rooftops.  There is nothing quite like walking in the front door, clicking on the Christmas lights, and being met with the smell of dinner already cooked for you.  A crockpot and beans do just that.  Creating an enticing aroma and healthy, nourishing delight.  So simple too.

In a crockpot pour in 2 cups of pinto beans.

Add (or be imaginative and adjust flavors) 2 teaspoons of ground New Mexican chili and 1 teaspoon of ground green chili.  1 Tablespoon of dried, minced onion, a teaspoon of minced garlic.  1/4 teaspoon of pepper.  1 teaspoon of paprika.  A few shakes of liquid smoke.  Don’t add salt until the last ten minutes or so.

Cut up 3 strips of bacon and add.  Pour in 5 cups of broth.  Set to low and go out shopping (or working).  8 hours later…

When you arrive home add 1-2 teaspoons of smoked salt (or sea salt) and a couple of handfuls of greens.  Let cook for 5-10 more minutes.  Serve with bread or cornbread and honey butter.  (Melt a stick of butter with a good amount of honey.  Pour into container and set in fridge.  Let sit on counter for a little bit before spreading.)

Homestead food at its most delightful.  Happy Winter!

Author:

Katie Lynn Sanders is the author of seven books, has been a speaker on sustainable living, and loves all things wine, regenerative agriculture, homesteading, travel, food, arts, crafts, books, and finding enchantment and inspiration in the smallest things. She lives on a one acre farm and vineyard, Pumpkin Hollow Farm, with her husband, fourteen chickens, three ducks, a giant Pyrenees, two goats, five cats, and visiting children and grandchildren in southern Colorado.

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