Flavorful, and variation on plain ole beans. . .
–pinto beans (1 and one-half cups before soaking, dried, soak overnight)
–Bac’n pieces (soy bacon, 2 tablespoons, bottled)
–mushrooms (one-quarter cup, canned, drain)
–carrots (shredded, 1 handful)
–garlic (minced, bottled, 1 tablespoon)
–onion (chopped, one-quarter cup, packaged)
–rosemary (2 tablespoons, dried, bottled)
–bay leaves (3, dried, bottled)
–bone broth (chicken bone broth, fill to top of beans in the slow cooker)
–salt and pepper (to taste)
–extra virgin olive oil (3 tablespoons, bottled)
1 – After soaking the beans overnight (they will double in size), place in a slow cooker. Add all ingredients in the order given above, and then stir well. Cook on low heat for 5 hours, more by 30 minutes if softer beans are desired.
2 – Serve the pinto beans hot.
–recipe inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.