Cajun-Style Red Bean Pot

1. 1

   Put the pinto beans in a large container and cover them with several inches of cool water. Soak the beans for 15 minutes, then drain and rinse.

2. 2

   Heat the bacon grease in a large pot over medium-high heat. Cook and stir the salt pork in the hot grease for 1 minute. Add the onion, celery, bell pepper, black pepper, and chipotle powder to the salt pork; cook and stir until the vegetables are soft, about 4 minutes.

3. 3

   Stir the smoked sausage, bay leaves, parsley, and thyme into the salt pork mixture; cook and stir until the sausage is browned, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute more.

4. 4

   Stir the beans into the sausage mixture and add enough water to cover the beans. Bring to a boil, remove from the heat, and transfer the bean mixture to a slow cooker.

5. 5

   Cook on High for 1 hour. Reduce to Low and continue cooking until the beans are tender, adding water as needed, about 6 hours more.

6. 6

   Mash about 1/4 of the beans against the side of the slow cooker with the back of a heavy spoon. Keep cooking on Low until the beans are tender and creamy, 15 to 20 minutes more. Remove the bay leaves.

• Calories 262.71 kcal Moderate
• Protein 10.12 g Good Source
• Carbs 32.55 g Moderate
• Total Fat 9.77 g Moderate
• Saturated Fat 3.14 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 20.1 mg Moderate
• Sodium 619.21 mg High
• Fiber 4.54 g Moderate
• Sugar 7.36 g Moderate
• Added Sugar 1.25 g Low Source
• Calcium 54.22 mg Low Source
• Iron 1.96 mg Moderate
• Potassium 122.37 mg Low Source
• Vitamin A 52.39 mcg_rae Low Source
• Vitamin C 3.62 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Garlic 🧄
• Onions 🧅