2/3 cups each: Soldier Beans, Yellow Eye
Beans, Jacob’s Cattle Beans
2 large cloves garlic
¼ tsp. cayenne pepper
1 tsp. chili powder
½ tbsp.
Italian seasoning
2-3 slices cooked bacon (optional)
1 carrot
1 onion
1½ - 2 cups chopped cooked smoked
shoulder
1¼ cup almond milk
Salt and pepper to taste
Place dry beans in crock pot and cover
with water … let soak 2 hours.
Drain, rinse and cover with water to
about 1-1½ inch above beans.
Add garlic and other spices.
Cover, cook on high 5 hours.
Turn off and let cool 1-2 hours.
Sauté carrot and onion for 5-10 minutes.
Add remaining ingredients to beans, turn
crock pot on low and reheat 1-2 hours.
Serve with dollop of sour cream and
crackers and hot sauce if you wish.
© Crackerberries 2019
