Mexican Bean Pot

Photo: flickr user permanently scatterbrained

Ingredients

1 pkg. (1 lb.) dried pinto beans

6 cups water

1/2 pound hot Italian sausage or ham pieces or 2

1 lg. onion, chopped (1 c.)

2 teaspoons salt

1 teaspoon leaf basil, crumbled

2 lg. green peppers, halved, seeded and cut into pieces

4 teaspoons chili powder

2 env. or tsp. instant beef broth

Preparation

1. Pick over beans and wash; place in a large saucepan and add water; bring to boiling. Lower heat. Cover saucepan; simmer 1 hour.

2. While beans cook, cut sausage or ham into small pieces. Brown in a small skillet and remove. Saute onion until soft; stir in peppers and saute 2 minutes longer. Add chili powder, salt, basil and instant beef broth; cook, stirring constantly, 2 minutes.

3. Transfer cooked beans to a 10 cup casserole with slotted spoon. Add sausage pieces and sauteed vegetables to cooked beans and mix until well blended. Add enough bean cooking liquid to cover beans.

4. Bake in slow oven (325 degrees) 2 hours or until beans are tender and liquid thickens. (If the beans seem too dry, add more cooking liquid.) This recipe can be cooked in an electric slow cooker set at low (190 degrees) for 8 to 10 hours. Hinojo's Family favorite. Serves 6.