Savory Slow Cooker Beans

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1183
savory-slow-cooker-beans
Total sodium:
562mg
Servings:
6-8

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.

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