Smoky slow cooker beans and greens
Dry pinto beans
1 pound(s), unsoaked
Cooked Canadian bacon
6 oz, chopped
1 medium, chopped
4 clove(s), medium, smashed with the side of a knife
8 cup(s), stemmed and torn (from a 12-oz bunch)
- In a 4-quart or larger slow cooker, stir together water, pinto beans, Canadian bacon, onion, garlic, oregano, and bay leaves. Cover and cook until beans are tender, about 4 hours on High or 7 to 8 hours on Low.
- Stir in kale, salt, and pepper. Add ½ to 1 cup water if the mixture is too thick. Cover and cook on High until kale wilts, about 20 minutes. Discard bay leaves before serving.
- Serving size: 1⅓ cups