Ingredients
- 16 garbanzos
- 2 onions
- 1 green pepper
- 1 jalapeno pepper
- 450 gr pinto beans
- 230 gr chuck (ground)
- 130 gr italian link sausage (hot)
- 10 ml worcestershire sauce
- 6 gr chili powder
- 2 ml dry mustard
- 1 gr pepper (freshly ground)
- some garlic
-beans; drain In large skillet, brown bacon pieces until crisp. Remove from skillet; drain well. Brown sausage and ground chuck with onions over medium heat; drain and add to crock pot. Add bacon and remaining ingredients; stir well. Cover and cook on low setting for 8 to 14 hours. Taste for seasoning. Formatted by Waldine Van Geffen VGHC42A
