I have officially transitioned from using my Mom's old bean pot to my slow cooker for making these and it really is the perfect tool. I add a small amount of smoked paprika to give the beans that "Pioneer" cooked over a fire hint. If you do not have a slow cooker you can place everything in an oven proof dish with a lid and cook in the oven at 240 F for 4-6 hours. Just check once in a while and give them a good stir.
|3 cup||White Pea Beans|
|1/2 lb||Bacon - chopped|
|1||Onion - Diced|
|2 tbsp||Dry Mustard|
|1 tsp||Smoked Paprika|
Soak the Beans over night in plenty of water (you will be amazed at how much water they absorb!).
Drain the beans and then place in a large pot with lots of water, bring to a boil and simmer for 30 minutes.
While the beans are simmering, cook the bacon in a large skillet over medium high heat for about 10 minutes (it does not need to be crispy), then add the diced onion and cook an additional 10 minutes.
Drain the beans but reserve the cooking liquid.
Add the beans, bacon onion mixture, 3 cups of the cooking liquid and all remaining ingredients to the slow cooker.
Mix everything well and cook in high for 5-6 hours. If the beans start getting a little dry, add more of the cooking liquid or stock.
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