FIRST OFF I AM NOT A FOOD BLOGGER I JUST LOVE FOOD SO TAKE THIS ALL WITH A LARGE GRAIN OF SALT OK
12-14 ounce smoked sausage - omit if you want (we usually use something with a kick, like heb's 3-pepper smoked sausage, something jalapeno-y from trader joes, or that seasonal green chile sausage from heb) -
*I slice the sausage, then quarter each slice bc I like my chunks of sausage smaller in size*
1.5 TB pinto bean seasoning
bouillon + 8ish cups water (or 8ish cups broth)(or! or! today I was out of both broth and bouillon, so I just did water and it was fine)
I never presoak the beans and I think they're fine, but you do you, boo. ALSO. Start with 8ish cups liquid, and, add more later if you want to - I think this past time I ended up using 9 cups of liquid when it was all said and done.
throw in a slow cooker.
I cook on high for 8 hours, but your slow cooker may differ from mine. play around!
when beans are finished cooking, I turn off the slow cooker, remove the lid, mash a hefty portion of the beans to release the starches, and let the crockpot of beans sit without a lid. (this thickens the broth further) season, if needed. add some liquid, if you want them less thick.
(also, just another reminder this is just how I make the beans. you do you!!)
serve with a heaping scoop mashed avocado and cheddar cheese. over brown rice or with fritos. YUM. or, or! this cornbread is our favorite in muffin form or cast iron.
to freeze, I put the dried pinto beans, sausage and pinto bean seasoning (and bouillon, if going that route) in a gallon-sized bag. when it comes time to cook, I'll dump the contents into a slow cooker, add 7-8 cups of water/broth and cook.
or! or! I'm going to try adding dried pinto beans, diced sausage, pinto bean seasoning, and 7-8 cups of broth in a container like this, then freezing. when ready to cook, just pop it into the crockpot.
or, or! I'll freeze leftovers in this or this container. then I'll just pop it into a crockpot on low to reheat. this dish freezes BEAUTIFULLY.
check out my favorite cooking supplies here
serve with a heaping scoop mashed avocado and cheddar cheese. over brown rice or with fritos. YUM. or, or! this cornbread is our favorite in muffin form or cast iron.
to freeze, I put the dried pinto beans, sausage and pinto bean seasoning (and bouillon, if going that route) in a gallon-sized bag. when it comes time to cook, I'll dump the contents into a slow cooker, add 7-8 cups of water/broth and cook.
or! or! I'm going to try adding dried pinto beans, diced sausage, pinto bean seasoning, and 7-8 cups of broth in a container like this, then freezing. when ready to cook, just pop it into the crockpot.
or, or! I'll freeze leftovers in this or this container. then I'll just pop it into a crockpot on low to reheat. this dish freezes BEAUTIFULLY.
check out my favorite cooking supplies here
