1 lb. beans, soaked and drained (Camellia beans, if you can get them)

4 c. water or 2 cans (low sodium) chicken broth

2 t. soup base, ham recommended, but garlic, chicken, or a combination will work

1 t. smoked paprika

1 t. kosher salt (reduce or omit if using salted chicken broth)

1 t. black pepper, fresh ground

1 t. cayenne

1 t. chipotle

2 T. butter or oil, divided

1 med. onion, chopped

1 bell pepper, finely chopped

1 jalapeno pepper, finely chopped

1 lb. lean pork or chicken, smoked sausage, bacon, ham, or combination, optional

~1 c. water, or more, if needed

2 c. rice, cooked according to your preference (I like a rice cooker)

In a Dutch/French oven:

1. Melt butter or oil over medium heat. Add the diced onion and cook until nearly translucent. Add the peppers and cook until just beginning to soften.  
2. Add the water/broth and mix in the spices and soup base.
3. Add the beans and cook at a rolling boil for 30 minutes to 1 hour. Reduce the heat to a simmer and cook 2-3 additional hours until the beans are tender. Check the beans every 20 minutes or so and add more liquid, if needed.
4. Brown the meat (I like sausage best) and serve with the beans. You can add the meat to the beans during the last 30 minutes to 1 hour of cooking time, if desired.

This recipe can be made in a Dutch/French oven or in a crock pot or a pressure cooker, if that’s your thing. If using a crockpot, I suggest pre-sauteing the veggies, which are added at the beginning of cooking (6-8 hours),  and cooking the meats before adding them to the beans about 30 minutes to an hour before the beans are finished. If using a pressure cooker, I’d probably add the meats after the beans are cooked (~30 minutes with a natural release) and simmer for ~30 minutes before serving.