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 287.96 kcal — Moderate 14%
• Protein 9.77 g — Moderate 20%
• Carbohydrate 29.96 g 11%
• Total Fat 12.81 g — Moderate 16%
• Saturated Fat 3.08 g — Moderate 15%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 19.2 mg — Moderate 6%
• Sodium 575.82 mg ▲ High 25%
• Dietary Fiber 6.84 g ↗ Good Source 24%
• Total Sugars 7.64 g --
• Added Sugars 1.42 g ⌄ Low Source 3%
• Calcium 63.5 mg ⌄ Low Source 5%
• Iron 2.35 mg — Moderate 13%
• Potassium 426.63 mg ⌄ Low Source 9%
• Vitamin A 59.58 mcg ⌄ Low Source 7%
• Vitamin C 6.13 mg ⌄ Low Source 7%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

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

• Celery
• Garlic 🧄
• Onions 🧅