The weather is heating up, meaning so is harvest season. My husband, myself, and our kids have dug over two hundred pounds of potatoes so far and a bucket full of green beans. Our pinto beans are about ready to pick. Last week, my boss gave me a mess of his at work, so our oldest son shelled them for me. I knew right away what Sunday dinner was going to be. It’s hard to beat fresh pinto beans. Let me tell you how I cooked mine in the crockpot. And yes, I let them go all day long.
I normally soak dried beans overnight in water, but I don’t soak fresh beans every time. You can, of course, but it’s not necessarily important. I cleaned them up and called them good.
Ingredients:
4 to 6 cups fresh pinto beans, washed. 1 beef bouillon cube 1 large chunk of salt pork Onion powder Garlic powder Salt and pepper 2 tbsp. dried thyme Put the beans in your crockpot. Add the seasonings to your taste. Add the salt pork. Add enough water to cover the beans, leaving about 1 ½ “ of water above them. Put the lid on and cook on high for 3 hours. Stir them and set the crockpot to low. Cook for an additional 4 to 5 hours, or for the rest of day. Taste along the way for salt content. The thyme really gives them a wonderful punch of flavor.
Serve them with cornbread, soft or crunchy, garlic bread, biscuits, whatever you prefer!
ENJOY!
