How to make it

  • Fry off bacon strips and chop. Put aside to use later.
  • Brown sausage in bacon oil (can replace bacon oil with olive oil).
  • Add chipotle pepper and ancho pepper
  • Add onion and celery, saute till vegetables are lightly browned.
  • Pour chicken broth into slow cooker.
  • Add browned off mixture and pinto beans to chicken broth.
  • Season with salt and pepper.
  • Cook on medium for two to four hours.
  • Lower heat to low setting and add chinese parsley and reseason.
  • Cook till ready to serve over brown rice.
  • Garnish with chopped bacon and green onions.
  • Goes good with corn bread.

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