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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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There is nothing more comforting than a bowl of hot pinto beans on a chilly day. This is my lil' twist on one of my hubby's favorites things to eat. My Mississippi boy loves some pinto beans. Cooking with Passion, sw:) Ingredients:
1 lb pinto beans, sorted and rinsed |
8 ounces andouille sausages, sliced |
4 smoked pork neck bones |
1 large onion, chopped |
1 medium bell pepper, chopped |
2 large garlic cloves, chopped |
1/2 ounce crock pot bbq seasoning |
1/2 teaspoon cajun seasoning |
1 bay leaf |
1/2 teaspoon oregano |
1 tablespoon fresh parsley stems, chopped |
1 teaspoon crushed red pepper flakes |
1/2 teaspoon salt |
5 ounces pork cracklings |
Directions:
1. Soak beans for at least 4 hours, best overnight. Add 4 cups of water, beans and all other ingredients except crackins to a large crock-pot. Stir and mix well. Cook on low for 8 hours. Remove meat from neck bones and discard bones; add meat back in beans. Ladle beans in bowl and top with cracklins. **garnish with parsley and serve with cornbread and sweet jalapeno peppers*.
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