Slow Cooker Beans with Kielbasa
- 1 package Coleman Natural Polish Kielbasa, sliced into 1-inch rounds
- 1 pound dried pinto beans
- 1 teaspoon chili powder
- 8 cups water
- 1 medium yellow onion, chopped
- 1 yellow summer squash, thinly sliced
Substitute zucchini for summer squash.
1 Wash the beans and soak overnight (or 8 hours) in cold water.
2 In the morning, drain the beans and dump into slow cooker. Stir in chili powder, onion, squash (if using) and add water.
3 Cover the slow cooker and cook on high until beans are very tender, about 5 hours.
4 Add kielbasa rounds to slow cooker and cook another 20-30 minutes, until heated through and flavors have a chance to meld.
5 Add salt and pepper to taste. Serve hot.
Add sautéed greens or a grain like rice as a side to make it a meal.