Chicken and Pinto Beans
|Dried pinto beans||1 Cup (16 tbs)|
|Onion||1 Small, finely chopped|
|Carrot||1 Medium, shredded|
|Finely chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Diced baked ham||2 Cup (32 tbs)|
|Dried bay leaf||1|
|Baking soda||1⁄4 Teaspoon|
|Chicken||3 1⁄2 Pound, cut up and skinned (1 Piece)|
|All purpose flour||2 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Pear tomatoes||1 Medium, seeded and chopped (Roma-Type)|
|Tomato paste||1 Tablespoon|
|Dry salami||1⁄2 Cup (8 tbs), chopped|
Rinse and sort through beans.
In a deep 3 1/2- to 4-quart pan, bring water to a boil over high heat.
Let water return to a boil; then boil, uncovered, for 2 minutes.
Remove pan from heat, cover, and let stand for 1 hour.
Drain and rinse beans, discarding cooking water.
While beans are standing, in a 4-quart or larger electric slow cooker, combine onion, carrot, bell pepper, garlic, ham, bay leaf, thyme, and baking soda.
Rinse chicken, pat dry, and coat with flour.
Add beans to cooker; distribute chicken pieces over beans, then pour in broth.
Cover and cook at low setting until meat near thighbone is very tender when pierced and beans are very tender to bite (8 to 9 hours).
Gently stir in tomato, tomato paste, and salami.
Increase cooker heat setting to high; cover and cook until mixture is heated through (20 to 25 more minutes).