Pinto beans lend themselves well to slow cooking, and can be combined with ham and spices to make a tasty chili-style dish. Pinto beans are usually dried and must soak in water for about 8 hours to rehydrate.Continue Reading
Slow Cooker Pinto Beans
This recipe from Paula Deen is easy to make and can be altered to incorporate steak instead of ham hock. It serves between 10 to 12 people.
Prep time: 8 hr. 10 min.
Cook time: 5 hr.
Ready In: 13 hr. 10 min.
Begin by soaking the beans in cold water, and leaving overnight or at least 8 hours to plump up. Soak the ham hock in cold water for at least 2 hours. Once they are ready, simply add both the ham and beans to a slow cooker, along with the chili powder, oregano and the water the ham was soaked in. Drain the beans before adding to the slow cooker.
Chop and add the onion, then add a pinch of salt, ground black pepper, garlic powder and 4 cups of water to the slow cooker. Give everything a good stir, then turn the heat up to high and leave to cook for around 5 hours, or until the beans are nice and tender. Once cooked, serve straight away.