Cranberry and Pinto Beans
1 diced rutabaga (boil until tender)
1/4 cup of Ricotto Cheese or butter/margarine
1 tbsp. of dried chives
1/4 tsp. of minced garlic
1/4 tsp. celery salt
Use a potato masher or fork to get rutabagas into a creamy consistency. Add in cheese and seasonings while mashing.
1/2 cup of Pintos (This may vary - depends on the number of servings you'll need.)
1/2 cup of Cranberry Beans (This may vary - depends on the number of servings you'll need.)
1/2 cup of bell peppers
1/4 cup of onions
1 tbsp. of chili powder
1/2 tsp. sea salt
1/4 tsp. sugar
4 cups of water
- Allow the 4 cups of water and the smoked turkey neck to heat in crock pot while beans are soaking. This step is optional.
- Allow beans to soak for 6-8 hours.
- Give beans a final rinse after soaking - most or all of the water will be absorbed.
- Pour peppers and onions into crock pot along with smoked turkey neck. Add soaked beans and seasonings into crock pot. Allow to cook until tender (about 2-3 hours).
While beans are cooking, prepare rice and cornbread.
After the beans have cooked, serve them atop the rice and enjoy!