Spicy Hot Beans

10 Servings
Beans
American
Fourth of July Slow cook Side Dish Main Dish Beans American

1 16 ounce Pinto ns dried
6 cups water
1 pound on cut into 1/2 inch pieces
1 pound smoked link sage cut into 1/2 inch slices
2 medium ons chopped
1/2 cup en bell pepper chopped
4 cloves lic minced
1/4 cup cestershire sauce
1/3 cup wn sugar firmly packed
2 tablespoons ground in
1 tablespoon li powder
1 tablespoon per
1 tablespoon ery seed
2 spoon hot sauce
1 teaspoon t
1 leaf
1 16 ounce atoes undrained and chopped

1. Pick over and wash beans; place in a big soup pot. 2. Cover with water and let soak 8 hours. 3. Drain beans and put them back in the soup pot. 4. Add 6 cups water. 5. In a skillet, add bacon, sausage, onion, bell pepper, and garlic; cook over medium heat until meat is browned and veggies are tender; drain, then transfer to bean pot. 6. Add in Worcestershire sauce and next 8 ingredients to the pot; bring to a boil. 7. Cover and lower heat; simmer for 2 hours or until beans are tender; stir occasionally. 8. Add tomatoes with juice and cook 30 more minutes. 9. Take out bay leaf and serve.


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