Crockpot Monday: Cowboy Beans

Cowboy Beans:

Ingredients:

1 pound dried pinto beans, soaked overnight
1 small yellow onion, diced
1 pound lean ground beef or turkey (optional)
1 red bell pepper, seeded and chopped
1-2 Tablespoons Worcestershire sauce
2 Tablespoons chili powder
2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
1 (10-ounce) can Rotel (tomatoes with chilies), or traditional chopped tomatoes, your choice
1-2 Tablespoons apple cider vinegar
7 cups water
sliced jalapenos (optional)

Directions:

Sort pinto beans, and soak overnight in lots of fresh water. In the morning, drain your beans, and pick out any that have split open, or look discolored and shriveled.

Pour into a 6 quart crockpot. Brown hamburger and onion on the stove, and drain fat. While the meat is cooking, add the rest of the ingredients into your crockpot. Start with 1 tablespoon of Worcestershire sauce and apple cider vinegar. Add the meat, and top with 7 cups of fresh water. Stir to combine.

Cover and cook on low for 8-10 hours, or on high for about 6. Taste the beans. If you'd like your beans to have more of a tang, add some more Worcestershire sauce and apple cider vinegar. Top with sliced jalapenos, if desired. 

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