Houston Beans

1lb bag of Camellia Red Kidney Beans

½ onion chopped

4-5 garlic cloves chopped

½ jar of jalapeños

1 red bell pepper chopped

4-5 slices of salt pork

Rinse the beans. In a large bowl, soak the beans in the refrigerator overnight with the onion, garlic, jalapeños, and bell pepper. Next morning, put all the ingredients from the bowl into a Crock Pot with the salt pork. Slow cook the beans for 8 hours until the beans are soft and tender.

Serves about 5 people.

Notes: I cut the bell pepper into large pieces so that I could have the flavor without eating them. I don’t usually eat peppers, jalapeños, or onions, but I use them to flavor the beans because bland beans are a waste. I would rather have too much spice than not enough because I can cut the spice with rice or something like that.

Origins: After watching my brother-in-law, Ryan, cook beans with a Crock Pot, I decided to make some alterations and add more spices. This is what I came up with.

Here's a picture of everything

in the bowl the before I refrigerated

it overnight.

After 8 hours in the Crock Pot, everything

was tender and tasty