Slow Cooker Pinto Beans
Servings: 6 servings
Calories: 333cal
Ingredients
- 16 ounces dried pinto beans
- 2 smoked turkey tails
- 1 Tablespoon seasoned salt divided, we use Lawry's
- 1 Tablespoon onion powder divided
- 1 Tablespoon garlic powder divided
- ¼ cup soy sauce
- ¼ cup liquid smoke
- 5 cups water
Instructions
- A note from Chef Antoine. I like to layer the beans and seasonings in the crockpot as I feel the flavor is distributed better. If you prefer, you can simply add the beans, sprinkle on the seasonings and top with the turkey tails. The steps below are my method.
- Place half of the uncooked dried beans in a crockpot.
- Season the beans with 1/2 of the seasoned salt, 1/2 of the onion powder, and 1/2 of the garlic powder.
- Place turkey tails on top of seasoned beans. Sprinkle some more (but not all) of the seasoned salt, onion powder, and garlic powder over the tails and beans.
- Add remaining beans and sprinkle on remaining seasonings.
- Combine water, soy sauce, and liquid smoke and pour over the tails and beans. You may need more water. You want the liquid to almost cover the tails, about 3/4 the way up the meat.
- Cover crockpot and cook on low for 6 hours.
- When done, you may need to skim some liquid off the top, depending on your preference for the amount of sauce.
- Using two forks, shred the tails and remove the bones. There will be a tailbone in each one.
Notes
- Tearing up the meat and stirring it into the beans will help distribute the smoke flavor from the turkey tails.
Nutrition
Serving: 1serving (1 cup) | Calories: 333cal | Carbohydrates: 50g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 1761mg | Potassium: 1170mg | Fiber: 12g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 5mg