eat.
When beans are cooked drain off some of the water
ne hour, Drain and rinse beans and pot, continue with cooking directions
lforms and stones. Rinse the beans and cover with water.
r wide soup pot on high heat,
b>beans, discarding any stones or shriveled beans.
Saute the green pepper and onions in a little bacon grease before adding all ingredients to a crock pot.
Cook for 6 to 8 hours on low.
Note: Crock pots cook differently; I usually cook for less time than recipe calls for.
The preparation time is approximate.
Note: I double the amount of beans the recipe calls for to temper the hot seasoning. A personal preference.
In a soup pot over medium heat, gently warm the beans and their
clean bowl of water. Do not pour beans as there may
Sort and rinse the beans in a colander under cold
(Seed jalapeno for less spicy beans.) Pulse until vegetables are chopped
ating beans).
After rinsing, place the beans in the stock pot and
drain beans and place in large saucepan.
Note: 30 lbs of most green beans equal 1 bushel. Now if
nd place in the middle of your slow cooker.
Add
In a large soup pot bring 6 cups of water to a boil
ff all but 2 tablespoons of the fat.
Turn the
Mix pinto beans, kidney beans, cuminos, red chili powder, sugar, salt and pepper in a large pot.
Add 2 cups of water and let simmer for 20 minutes.
While beans are simmering, brown ground beef with chopped bell pepper, salt and pepper; drain fat. Stir in ground beef, tomato paste and whole tomatoes in with pot of beans.
Add 1 cup of water.
Stir and let simmer for 20 minutes.
Stir occasionally and add more water if needed.
(You decide how thick you want the chili to be.)
Grate cheese and chop onions for toppings.
our off all or most of bacon grease. Add 1 Tbl
Wash and soak a pound of beans according to the directions on the package. Drain them and put them in a pot.
Cover them with water and cook them until they are tender, adding more water if necessary.
While the beans are cooking, saute chopped onions, minced garlic cloves, and jalapenos in olive oil. Add the vegetable mixture to the beans while they are cooking. Season with cumin, salt, and pepper.
Open cans of beans and Strain at least half of the liquid (except the Chilli Beans).
Add all the ingredients to a medium crock-pot.
Cover and simmer on Low heat for 5 - 6 hours.