Week 64 Recipe
In keeping with our use of fresh garden produce, I used fresh pinto beans that a friend of mine gave me out of his garden. Thank you Mr. Murphy!
Cutting Board
Crock Pot (Slow cooker)
1 pound pinto beans (dry or fresh)
5 cups chicken stock (enough to
  cover beans)
1 small onion, chopped
1 ½ tsp cumin
1 ½ tsp chili powder
½ pound pan sausage, separated into
  small chunks
Salt to taste
PREPARATION:  Pick over and rinse beans several times. Put beans in slow cooker and cover with chicken stock. Stir in onion, cumin, chili powder and meat. Cook on low for 8 hours.

HINTS: If you like thicker beans, puree about 1 cup of the cooked beans with some liquid in a blender and return to pot before serving. I serve these beans over cooked rice.