SLOW COOKER PINTO BEANS

Currently 4/5

Adapted from a Paula Deen recipe. I used a much bigger chunk of smoked ham.  I prefer smoked ham shanks over hocks, too, and shanks are bigger, so my recipe is usually gonna be meatier.  I added a little bit of bacon fat to the pot, since my piece of ham was pretty lean.  Click the photo to get a better look.

INGREDIENTS

1 lb dry pinto beans

1 tsp chili powder

1/2 tsp dried oregano

1/2 lb ham hock or smoked ham, or 1/4 lb streak o' lean

4 cups water or stock

1 onion, diced

2 tsp House Seasoning (recipe follows)

 

DIRECTIONS

1. Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano, chopped onion, and House seasoning.

2. If using ham hock, smoked ham, or smoked sausage, bury the piece of meat in the beans. If using streak o' lean: Cut into cubes, brown in a skillet, and place the meat and any rendered fat in the slow cooker with beans. Pour 4 cups water into pot.

3. Cover the pot, and cook on high until beans are very tender, about 5 hours.

 

NOTES:

Streak o' lean is a kind of fatback, or fatty bacon-like product that is much easier to find in the south than here.  Try thick-cut bacon.

House Seasoning (Yield: 1 1/2 cups)

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix and store in an airtight container for up to 6 months.

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