4 cups dried pinto beans, uncooked (washed and sorted)
9 cups water
1 large (29 oz.) can of crushed tomatoes
1 (10oz.) can Rotel tomatoes with green chilies
1 large onion, diced (about 1 cup)
1 green bell pepper diced
1 Tbs. minced garlic
1 Tb. bacon drippings
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. seasoned salt
1 Tbs. chili powder
1/2 - 1 tsp. hot sauce (I used Tabasco)
1 1/2 -2 lbs. ground chuck
2 cups cheddar cheese, shredded
Vidalia onion, diced or green onion
Make sure to wash and sort through the beans, picking out any rocks or shriveled beans. Place the beans, water and all of the other ingredients except the ground chuck in a large slow cooker (at least 5-6 quart). Brown the ground chuck in a skillet on the stove and drain. Place it in the slow cooker with the other ingredients. Set on low and cook for 8-10 hours. At the end of the cooking time taste for seasoning. This might need a tad more salt or hot sauce according to your preference.
Some of the myths about cooking dried beans both in the slow cooker and on the stove...like they have to be soaked overnight and you cannot salt them before they are cooked or they will never get soft, are just that myths. You can presoak beans and it does lessen the cooking time, but in a slow cooker it really makes very little difference. If I am cooking them on the stove I like to bring them to a boil for a few minutes and then drain the water, add new cold water and start them from there. This does remove some of their more...uh, explosive properties, if you know what I mean...lol. The one about not salting, I have no idea where that came from, because it's absolutely not true and I actually think they are hard to salt and get tasty after they have cooked and are best when salted from the start.
This is a really good meal when served with cornbread and either the Cornbread Hoe Cakes or Aunt Vel's Sour Cream Cornbread are the perfect choices!
Garnish with chopped Vidalia onion and shredded cheddar cheese!
Chuck Wagon Beans!