Cajun Red Beans

01Method

1. 1

   Submerge the pinto beans in a large bowl with several inches of cold water. Let soak for 15 minutes, then drain and rinse thoroughly.

2. 2

   Melt the bacon grease in a large pot over medium-high heat. Add the salt pork and stir for about 1 minute. Toss in the onion, celery, bell pepper, black pepper, and chipotle powder; sauté until the vegetables soften, about 4 minutes.

3. 3

   Add the smoked sausage, bay leaves, parsley, and thyme to the pot; stir and cook until the sausage takes on some color, about 4 minutes. Stir in the garlic and cook until aromatic, about 1 minute more.

4. 4

   Add the beans to the pot and pour in enough water to fully submerge them. Bring to a boil, remove from the heat, then transfer everything to a slow cooker.

5. 5

   Set the slow cooker to High and cook for 1 hour. Switch to Low and continue cooking until the beans are tender, adding water as needed to keep them covered, about 6 hours.

6. 6

   Using the back of a heavy spoon, mash roughly a quarter of the beans against the side of the slow cooker insert. Continue on Low until the beans are creamy and thick, 15–20 minutes. Discard the bay leaves before serving.