CROCK POT BAKED BEANS

·         One whole medium yellow onion, diced

·         6 slices of bacon cooked until only limp, sliced into 1-1/2 pieces

·         1 pound bag of dried pinto beans

·         3-5 garlic cloves, crushed

·         Tomato paste 6 ounce can

·         Diced Fire Roasted Tomatoes , 14.5 ounce can

·         ½ cup Molasses

·         1 teaspoon crushed black pepper

·         ½ to 1 teaspoon chipotle chile pepper

·         1/2 teaspoon chili powder

·         1 teaspoon liquid smoke

·         Carton of low-sodium chicken broth

·         Salt to taste – only add when beans are almost done

Rinse beans thoroughly. Remove any small pebbles. Place all 12 first ingredients into crock pot. Make sure beans are fully covered by liquid and give a good stir. If you need to add more liquid, just add water.  Cook on high until done.  Check in intervals to make sure beans are always covered with liquid (water or more chicken broth). The longer cooked the more flavor and the “thermo heat from the chili” will calm down.  Only add salt when beans are almost done, as adding salt at the beginning of cooking lengthens cooking time and makes beans tough. If you cook on stovetop (medium heat rather than high) instead of slow crock pot, you will need to add more liquid in frequent intervals and stir occasionally. Flavor tends to cook out faster on stovetop.  Also you can cook in cast iron Dutch oven inside oven 300 degrees until done.  The idea is slow cook for more flavor. I generally cook beans in crockpot for 4-5 hours.