Slow-Cooked Beans and Bacon
Makes 8-10 servings. Recipe is by Teresa B. Day.
2 quarts Taylor or French horticulture beans (not dried)
1 pound seasoning bacon, cut into pieces
4 cups chicken or vegetable broth
1 jalapeno, seeded and chopped
½ onion, chopped
1 teaspoon smoked paprika
2 teaspoons salt
2 teaspoons black pepper
1. Place beans, bacon and broth in a large Dutch oven or slow cooker over low-medium heat.
2. Add jalapeno, onion and seasonings.
3. Cover and cook for 1 hour or until beans are tender.