2 Videos | Photo: Slow Cooker Pinto Beans Recipe
Ingredients
- 1 pound dry pinto beans
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 pound ham hocks, or 1/4 pound streak o' lean
- 4 cups water
- 1 onion, chopped
- House Seasoning, recipe follows
Directions
Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.
If using ham hock: Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.
If using streak o' lean: Cut into cubes, brown in a skillet, and place the meat and any rendered fat in the slow cooker with beans. Pour 4 cups water into pot.
Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
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By beautylovenature
arkansas
on May 04, 2013
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best beans i've ever made, Thanks Paula!!!!!
By Punkin0809
Lexington, KY
on June 14, 2012
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I make these all the time and they truly remind me of my childhood. I do soak the ham hocks/shanks for 24 hours and I actually chop up the onion and throw in with the shanks and water. I also quarter an onion and add to the beans when soaking overnight. I just use the onions with the shanks and discard the one's I soaked with the beans. Before I serve the beans, I take about a cup and smash with a fork and add them back to the mixture. It seems to make them a little thicker and so delicious. The house seasoning is a must and I add it toward the end, so I can taste to be sure I do not add too much salt since the water the hocks soaked in are very salty. If you are in the south and remember bean soup as a kid, this recipe is a must!!
By Whirley Mom
California
on May 01, 2012
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Delicious! They were done in 5 hours though on low in my crockpot. If I had cooked them longer they would have been overdone. I added a tomato which was slightly past it's prime. Boiled it til it was soft, then seeded and coarsely chopped it. I used Mexican oregano instead of Italian. Next time, I'm going to add a tad bit of jalapeno pepper I think. I made some cornbread to go with it. Big hit with the men in my house!
Read all 94 reviews