1
Drain and rinse beans. Place in a pan, cover with water, bring to a boil, reduce to med-low and cook for 90 minutes. Use any variety you want, or mix several together (my favorite), Kidney, pinto, red, black all are good, but probably not black alone.
-------------------------------------
2
Use a variety of peppers, red, green, jalepenos or whatever you like. Adjust for the heat if using hotter peppers.
Chop peppers, onions and garlic, put aside.
3
Brown the ground beef in fry pan. Add the chopped sage (if using dry sage, use 1/2 tsp for each tbsp fresh) Season with salt and pepper (amt counts for total in recipe). Cook until cooked through. Remove to crock pot.
4
In same pan, add the olive oil, then the chopped onions-pepper-garlic and saute until vegetables are crisp tender and well roasted. Add to crock pot.
5
Add remaining ingredients to crock pot except the corn.
Cook on high for 4 hours.
6
Add the corn and cook on low for 1-2 hours more.
Note: If using dry oregano, use 1 1/2 tsp for the 1/4 cup fresh.
