CookingWithGeorgeAndFriends.com

Week 64 Recipe

PINTO BEANS

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!

TOOLS • Cutting Board • Knife • Crock Pot (Slow cooker)   INGREDIENTS • 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.