Post by Chris in NM on Mar 21, 2009 15:11:04 GMT -6
Chris’s Chuckwagon Beans
1 pound dried navy beans 6 cups water 1 large onion -- chopped 1 clove garlic -- minced 1 large green bell pepper – chopped – I used ½ pkg. frozen mixed color pepper strips 1 lb. ground beef salt to taste 1/2 teaspoon oregano -- crumbled 1/4 teaspoon red pepper or less 8 ounces tomato sauce
Pick over beans and rinse well. Combine beans and water in a large kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and let stand 1 hour. Drain in colander. Add beans and the 6 c. water to crock pot. Brown ground beef in a large skillet, when mostly browned add onion, garlic and green pepper in pan drippings; remove with slotted spoon to cooker.
Add beef mixture and beans to crock pot, then stir in salt, oregano, red pepper and tomato sauce. Add more water, if necessary to bring liquid level above beans. Cook on low for 10 hours or on high for 6 hours, or until beans are tender.
Note: I put together 3 to 4 different recipes and came up with the following. I started them around 9 this morning and the beans are already soft! I had them on high all this time – it’s 3 pm now – and just turned them on low till dinner. I am fixing a pan of cornbread to serve with the beans!