Pinto Beans With Ham for the Crock Pot |
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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 8 |
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I used to spend all day cooking a pot of beans and watching them carefully so they didn't burn. The crock pot solves that problem. Serve a big bowl of these with big piece of cornbread...That's good eating. Ingredients:
1 lb dried pinto bean, sorted and washed |
5 cups water |
1 large onion, chopped |
4 -8 ounces cooked ham, chopped |
3 garlic cloves, minced |
2 jalapeno peppers, seeded and chopped |
1 tablespoon chili powder |
1 teaspoon pepper |
1/2 teaspoon ground cumin |
1/4 teaspoon dried oregano |
salt, to taste |
Directions:
1. Cover beans with water and soak overnight; drain.
2. 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.
3. 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.
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