
Ingredients
- 1 pound dry beans (pinto, white, black, kidney, and large limas)
- 1 pound venison roast, trimmed of fat
- 1 onion, diced
- Salt, to taste
Directions
- Put soaked and drained beans in a slow cooker or an electric pressure cooker. Add double the amount of water as there are beans. Add venison, onions, and salt. Cook for 6 to 8 hours in a slow cooker on low temperature, or 1 hour in an electric pressure cooker.
- Serve hot with cornbread. Leftovers can be frozen or canned.
Set it and forget it with this slow cooker venison roast and beans recipe. Or use our pressure cooker venison roast instructions for the same results in an hour.
You can easily double this recipe to feed a larger crowd; just add another pound of beans and use a 2-pound roast.
Soak beans overnight, or use one of these alternative preparation methods for cooking beans without soaking. Feel free to swap out my suggested types of beans for whatever you like.
Spill the Beans
It’s no secret: Beans are a budget-friendly kitchen staple full of flavor and nutrition. As the weather cools down, warm up with these deliciously simple dishes that feature the humble dry bean.
Jenny Underwood is a home-schooling mom on a fifth-generation farm in the Missouri Ozarks, where she gardens, forages, hunts, and preserves food. Follow her at Inconvenient Family.