Prep 50 mins
Cook 9 hrs
I found this at allrecipes and loved it. We eat pinto beans quite regularly so I'm always open to new ways to fix them. I do substitute fresh onion and garlic for the dried onion and garlic powder - sometimes chipotles for the jalapenos. This is one of the few recipes approved by all members of the "committee".
- 2 slices bacon
- 8 cups water
- 2 cups dry pinto beans
- 1⁄2 lb kielbasa, cut into bite-size pieces (optional)
- 1 (15 ounce) can ranch style beans
- 1 (6 ounce) can tomato paste
- 1⁄2 cup dried onion flakes
- 2 tablespoons apple cider vinegar
- 2 tablespoons pickled jalapeno peppers
- 2 tablespoons white sugar
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground paprika
- 1 green bell pepper, chopped
- 1⁄2 cup chopped green onion
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from heat; crumble bacon when cool.
- Bring water to a boil in a large saucepan, and stir in pinto beans. Simmer over medium-low heat until the beans soften, about 30 minutes; pour beans and water into a slow cooker. Stir in the bacon and bacon drippings, kielbasa, ranch-style beans, tomato paste, dried onion, apple cider vinegar, pickled jalapeno, sugar, salt, garlic powder, onion powder, and paprika. Set the cooker to Low, and cook until pinto beans are very tender, 9 to 10 hours.
- About 5 minutes before serving, stir in chopped green pepper. Serve topped with chopped green onion.