Southern Pinto Beans And Ham Hocks Made In The Crock Pot Food

SLOW COOKER PINTO BEANS

Steps:

• Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.
• Pre-soak ham in a separate pot, for between 2 and 24 hours, depending on how salty you want your stock to be. Add ham-hock to slow cooker with beans and pour in ham stock into. Add more water until ham hock is completely covered.
• Finish by adding onion to slow cooker with beans and meat. Stir well. Season to taste with House Seasoning, cover the pot, and cook on high for 5 hours.

PINTO BEANS WITH HAM FOR THE CROCK POT

Steps:

• Cover beans with water and soak overnight; drain.
• Place beans in a 6 quart crock pot with water and remaining ingredients except salt. Cook on low setting for 8-10 hours, or until beans are soft and done. Stir a couple of times during cooking, if possible. Add salt after beans are done. Cooking salt in the beans will make them tough.
• Note: The jalapenos will give your beans a bit of heat. You can control how hot you want them by the amount of pepper you add. If you want no heat, replace the jalapeno with 2 tablespoons of chopped green bell pepper.

SOUTHERN PINTO BEANS AND HAM HOCKS MADE IN THE CROCK POT

Steps:

• After sorting and washing the beans, put them in the crock pot.
• Add the onions, garlic, and ham hock.
• Pour in the water, then sprinkle with the seasonings.
• COver the crock pot and set on high for 6 hours.
• Once the beans are done, serve them over rice.
• Garnish with green onions.

CROCK POT HAM AND BEANS

Steps:

• Sort beans and soak in enough water to cover overnight.
• Or you may sort them and place in a saucepan with 2-inches of water to cover.
• Bring them to a boil, boil for 3 minutes, then cover and remove from heat.
• Allow to sit for one hour after boiling (don't lift the lid).
• Whichever method you use, rinse and drain the beans before placing them in the crock pot.
• Put the rinsed beans, garlic, onion, salt, pepper, parsley, cloves, ham (chopped into large chunks) or ham hocks into the crock pot along with 6 cups water or broth.
• Cover crock, and cook on low for about 8 hours, or until beans are tender and creamy.
• Skim any excess fat, if necessary, before serving.

CROCKPOT PINTO BEANS AND HAM

Steps:

• Sort your beans and remove and broken pieces or pebbles. I use one 16 oz package of beans. Place in a large bowl or pot, covering with water.
• Add the baking soda to the water, and let the beans soak at least 6 hours or overnight. After 6 hours or overnight drain the water from the beans.
• Add the beans to a 6 quart crock pot and cover with fresh water. You want the beans to be covered by at least one inch.
• Add the pinto bean seasoning, sugar, vegetable oil, pepper and onion. Taste the beans after several hours of cooking and add more seasonings if you think it needs it. I used a total of one tablespoons pepper.
• Add one of the following for additional seasoning, one ham hock, ham bone, or slice of country ham cut into pieces.
• Place lid on crock pot and cook on high for about 6-8 hours. make sure the beans stay covered with water, so check occasionally. If you need more water, then add it. The beans should have a soup consistency.
• In 6 hours, test beans and if they are cooked. Remove ham bone and pull of the meat or remove meat from ham hock and serve. Don't forget the wedge of cornbread.

SOUTHERN STYLE PINTO BEANS

Steps:

• Cover beans with water and soak overnight, or 6-8 hours.
• In the morning, drain and rinse the beans, discard soaking water, and put beans in slow cooker. Add remaining ingredients, including chicken broth.
• Cover. Cook on low 10 hours, or on High 5 hours.
• Transfer 2 cups of the bean soup to a food processor or blender and puree. Return puree to the slow-cooker. Heat on High an additional 30 minutes. (This is an easy way to thicken the soup.).
• Serve with cornbread and fried potatoes.
• TO PRE-PREP: Combine 2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, and 1 bay leaf, and store in a plastic storage bag until ready to cook. Having these dry ingredients packaged ahead of time will make seasoning the beans as easy as pouring the seasonings into the slow-cooker along with the beans and chicken broth.
• TO STORE: Bean soups keep well in the refrigerator for up to 3 days or in the freezer for up to three months. The flavors are even better after standing. When reheating, thin with a little water if necessary.

PINTO BEANS AND HAM HOCKS

Steps:

• Boil ham hocks on high heat for 45 minutes.
• Add all seasonings except hot sauce and onion. Continue boiling for 20 minutes.
• Add pinto beans, hot sauce, and onion. Boil on medium heat until beans are done to taste (usually I go for about 1 1/2 hours).
• Serve with rice and a meat side dish. Tastes even better the 2nd day!