Slow Cooker Beans with Kielbasa
- 1 12-oz. Coleman Natural Polish Kielbasa, sliced into 1-inch rounds
- 1 lb dried pinto beans
- 1 teaspoon chili powder
- 8 cups water
- 1 medium yellow onion, chopped
- 1 yellow summer squash or zucchini, thinly sliced (optional)
- Salt and pepper to taste
Wash the beans and soak overnight (or 8 hours) in cold water.
In the morning, drain the beans and dump into slow cooker. Stir in chili powder, onion, squash (if using) and add water.
Cover the slow cooker and cook on high until beans are very tender, about 5 hours.
Add kielbasa rounds to slow cooker and cook another 20-30 minutes, until heated through and flavors have a chance to meld.
Add salt and pepper to taste. Serve hot.