Recipe: Best New Year’s Day Beans In a Crock Pot
By Christopher Saintau
- Cook in a Large Crock Pot
- # of Servings – It’s a lot but it’s worth it. Freeze what’s left for a meal later.
- 2 Healthy-medium sized sweet onions – chopped
- 2 Healthy-medium sized green bell peppers – chopped
- 1 Medium sized yellow bell pepper – chopped
- 1 Medium sized orange bell Pepper – chopped
- 7 Stalks celery – chopped
- 4 Ounces green onions – chopped
- 1-1.25 pounds pork tenderloin – cubed
- 1 lb. of bacon – diced
- 1 lb. Camellia kidney beans
- 2.5 Tbs. basil
- Ground pepper to taste
- 1 Teaspoons of salt
- 2 Tbs. minced garlic
- 1 Tbs. garlic powder
- 3 14.5 ounce cans of organic diced tomatoes
- 2 Sticks of chicken bouillon
- Extra Virgin Olive Oil
First, pour the Camellia beans in a pot and cover in water and soak for 4-5 hours. Upon completion, proceed with the ensuing instructions.
Pour olive oil to cover the bottom of a stainless steel pot; and then add the sweet onions, the three colors of bell peppers, celery, green onions, basil, garlic powder, minced garlic, salt, and ground pepper. Cook on medium high heat, stirring frequently, until translucent or about 6-8 minutes.
Pour the Camellia beans in the crock pot with the pork tenderloin, bacon, one stick of chicken bouillon, and two cans of organic tomatoes; mix thoroughly. Then, pour the cooked vegetables into the crock pot with one stick of chicken bouillon and one can of organic tomatoes; and then mix thoroughly with the beans, tenderloin, and bacon. Cook on low for 5-8 hours depending on the crock pot and the varying effect from soaking the Camellia beans. Periodic monitoring is recommended and needed; about every 40 minutes, stir by folding from the bottom up. It should not be necessary to add water because juices will build thoroughly from the meats and vegetables while cooking and may build and rise to the top of the crock pot.