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Smoky Pinto Beans

Pintos are a staple of a Southern diet and this version is about as smoky as a pork-based version can be. Paired with a good, solid cornbread and you're in heaven!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 pound dried pinto beans soaked overnight and drained
  • 1 large onion diced
  • 2 cups mushrooms diced
  • 3 –4 cloves garlic minced
  • 2 bay leaves
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tsp liquid smoke
  • Salt to taste
  • Water enough to cover beans by 2–3 inches

Method
 

  1. Soak the beans overnight in plenty of water. Drain and rinse.
  2. Add everything to the pot: beans, onion, mushrooms, garlic, bay leaves, and fresh water.
  3. Slow cook on low for 8–10 hours, or until beans are tender and creamy.
  4. (Stovetop option: simmer gently for 2½–3 hours, stirring occasionally.)
  5. Season with salt during the final 30 minutes so the beans stay tender.
  6. Remove bay leaves and adjust seasoning to taste.

Notes

It's important to soak the dry beans overnight. Then, before work, put everything in the crockpot. You'll have dinner ready when you get home! 
If you have smoked salt rather than regular salt, that adds even more smoky flavor.