Dried Beans with Little Smokies
Dried Beans with Little Smokies

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, dried beans with little smokies. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Dried Beans with Little Smokies is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Dried Beans with Little Smokies is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have dried beans with little smokies using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Dried Beans with Little Smokies:
  1. Make ready 1-1/2 pound Dried Large lima beans
  2. Prepare 2 tablespoons Pink Himalayan salt
  3. Make ready 7 ounces little Smokies
  4. Get as needed water
  5. Prepare 1/2 stick butter
  6. Prepare 1 small onion
  7. Prepare 3 tablespoon bacon Drippings

Dice the onion finely and add to the beans. Add butter, let melt then mix well. Lil Smokies, Green Beans and Potatoes. Be the first to review this recipe.

Steps to make Dried Beans with Little Smokies:
  1. Add beans to a pot cover with water at least 2 inches add salt. Start boiling
  2. Slice the Smokies
  3. Add Smokies and bacon drippings to the beans
  4. Dice the onion finely and add to the beans. Stir and mix well cover
  5. Boil for 1 hours. Add water as needed.
  6. Add butter, let melt then mix well. Cover cook for at least half an hour more.
  7. Serve I hope you enjoy!

A one pot meal that is easy to prepare. Great for busy weeknights when you don't want to spend a lot of time on dinner. This is a kid favorite in my house. Smoked sausage, kidney beans, and lots of herbs and spices in a rich broth make a quick and delicious weeknight meal. Rinse dry pinto beans and put into Instant Pot with water.

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