Another Saturday tradition was mom's pinto beans and ham (served with homemade chowchow relish and a chunk slice of sweet onion), fried potatoes and onions, Mom's Cornbread, and sometimes fried yellow squash coated with cornmeal, salt and pepper. The best lunch ever and so cheap to make!
Do not use canned pintos or Mana will come back from the grave and take a wooden spoon to your butt! Start by sorting your dried pinto beans and remove and broken pieces or pebbles. I use a 16 oz package of beans. Place in a large bowl or pot, covering with water. Let soak overnight or at least 6 hours. I usually add baking soda to the water when I soak my beans it helps with gasiness that comes along with bean territory. In the morning drain the water.
Add the beans to your crock pot. Cover with fresh water, add all your spices, sugar, oil, pepper and ham or ham hock. I used the large ham hock from the end of our Christmas ham it still had so much meat left on it I knew it would be perfect for this recipe.
Place the lid on top and cook on high for about 6 - 8 hours. Try not to open the crock pot for the first 3 hours after 6 hours check if the beans are done. If not let them cook some more until tender.
Crock Pot Pinto Beans & Ham
1 - 16 oz package dry pinto beans
2 - tablespoons baking soda
1 - tablespoon sugar
1 - tablespoons vegetable oil
1/2 - tablespoon pepper
1 - small onion, cut into chunks
1 - ham hock, ham bone or 2 cups of cooked ham
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.
1 - 16 oz package dry pinto beans
2 - tablespoons baking soda
1 - tablespoon sugar
1 - tablespoons vegetable oil
1/2 - tablespoon pepper
1 - small onion, cut into chunks
1 - ham hock, ham bone or 2 cups of cooked ham
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.
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.
Grab the Beano!
