1 (16 oz.) bag dry pinto beans
1 (10 oz.) can Rotel tomatoes (drained)
1 pkg. salt pork, sliced and diced (Hormel)
1 lb. ground beef (cooked and drained)
1 pkg. smoked sausage (cut into pieces)
1 medium onion, chopped
freshly ground pepper, to taste
creole seasoning, to taste (Tony's)
1-2 garlic cloves
water (enough to cover)

Sort through beans and place in Crock-Pot with Rotel tomatoes, uncooked salt pork, onion, pepper, creole seasoning, garlic clove, and water. Cook in Crock-Pot on LOW overnight and add browned hamburger and chopped-up smoked sausage next morning (after about 10 hours cooking). Cook on LOW for the rest of the day.

Serve the beans alone or with cornbread. I use any leftover beans in eggs and make breakfast burritos.

Note: The longer you let the beans cook the thicker the sauce will be and the better they taste. I generally cook them 20 to 22 hours total but just on LOW or you will scorch them.

Submitted by: Cassie