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Prep Time: 10 Minutes Cook Time: 290 Minutes |
Ready In: 300 Minutes Servings: 10 |
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Or as we call them Red Beans in Texas. I've been making Red Beans for as long as I've been cooking, but I saw Paula make her's on the Foodnet Work and I liked the way she cooked her ham hocks and saved the liquid for the beans. The whole onion is a different twist on my way of cooking beans, too. It calls for her house seasoning but I just broke it down. These are wonderful, trust me. Ingredients:
1 lb dry pinto beans |
1 teaspoon chili powder |
1/2 lb ham hock |
4 cups water |
1 onion, leave whole |
salt, to taste |
pepper |
garlic powder |
Directions:
1. Wash beans and soak overnight in cold water.
2. Drain the beans and dump into a slow cooker.
3. Stir in chili powder and oregano. If using ham hock: Pre-soak ham in a seperate pot, for a least 2 hours, or refrigerate up to 24 hours. Cook ham hock on top of oven for about 30 minutes, save the liquid and add to your beans.
4. Add the ham hock beans and more liquid to cover beans.
5. Add the onion (whole) to your beans then season with salt, pepper and garlic salt.
6. Cook on high for at least 5 hours or until beans are tender.
7. Serve up beans with some of the ham hock in them and cornbread.
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