, ,

Crockpot Red Beans

I’ve posted another version of this recipe here before, a non-crockpot version. My (relatively) new love for the crockpot meant a slow cooker version of this long time favorite was only a matter of time. This pot of comfort came about for a number of reasons: there was leftover pork shoulder (and the bone) from the hubs smoking adventures, a long string of gross weather, and a week that I knew was probably going to be cruddy.  So, with a long and busy week ahead, I loaded up the crockpot Sunday (filled it to the brim!) and have tasty, healthy, comfort food to help this week fly by!

To be honest, if you make this according to the recipe, it will probably be a bit lighter than what I made (and gave you the calories for) because I decided to just go ahead and us up the rest of the leftover pork… Which was probably closer to two pounds than one.

2 (1 lb) bags dried red kidney beans (sorted, soaked overnight, and drained)
1 Ib smoked pork shoulder (I used the bone from the shoulder as well)
1 sweet onion, chopped
1 green bell pepper, chopped
4 celery stalks, chopped
2/3 bunch parsley, chopped
4.5 c water
3 bay leaves
1 tsp cayenne
Healthy dash (probably 1 to 2 tsp) ground black pepper, thyme, oregano, and garlic powder
Small dash salt

Combine all ingredients in a crockpot and cook on low for 8 to 10 hours. If home, stir occasionally; if not, don’t worry about it.

8 Servings:  1 serving  – (estimated) 468 Calories, 6.5 g Fat, 75.4 Carbs, 17.5 g Fiber, 37.5 g Protein