Savory Slow Cooker Beans

Ingredients:

• 2 c. dry pea beans, sorted and rinsed
• 2 t. smoky paprika
• 2 t. California Chile pepper powder
• 2 cloves garlic, minced
• 1/2 t. garlic powder
• 1 t. onion powder
• 1 T. dehydrated minced onion,
• 2 t. marjoram leaves
• 1 T. dried celery leaves, crushed
• 1/2 t. Diamond Crystal Kosher Salt (has less sodium than other brands)
• 1 jalapeno pepper, minced- remove seeds if you don’t want it too hot
• 1 t. liquid Hickory smoke
• Water to cover beans by 2 inches

Directions:

Put all ingredients in 6 quart slow cooker, and add the water to cover the beans by 2 inches.

Turn on slow cooker to High and cook for 31/2 to 4 hours. Or cook on low for 7-8 hours. The beans should soak up all the water and become a bit creamy.

Serve hot as a side dish or serve over hot rice cooked in unsalted water.

Total sodium is 562mg.
Makes 6-8 servings.