Slow Cooker Pinto Beans and Ham! Simple, delicious Country Cookin.
The weather is really crazy around here in North Texas. One day it's warm and one day it's chilly, and then the next day we're freezing are patooties off. I sure wish mother nature would make up her mind. All I can say is ONLY in TEXAS!
We have another cold snap coming in so a big pot of Pinto Beans and Ham would hit the spot perfectly. A lot of people think pinto beans and cornbread is old school food, but I love it, nothing is better than a big bowl of pinto beans with a wedge of cornbread on the side. It just screams country cooking.
Anytime I have a big ham bone, leftover ham or smoked ham hocks. Pinto beans and cornbread is the first meal that comes to mind. Beans are really good for you and it is a pretty cheap meal to boot. This recipe makes a large quantity so it's perfect for feeding a crowd.
Darn that looks so good. Break off the ham meat from your ham hock or ham bone and place back into the beans and serve with a wedge of homemade cornbread. I like my beans with a bit of fresh onion. That's optional but so good.
Crock Pot Pinto Beans & Ham
1 - 16 oz package dry pinto beans
water (enough to cover beans for soaking & cooking)
2 - tablespoons baking soda
Fiesta pinto bean seasoning, to taste
1 - Knorr Chicken bouillon cube
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 pieces
Sort your beans and remove and broken pieces or pebbles. Place the beans 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. Drain the water from the beans and rinse.
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, chicken bouillon, sugar, vegetable oil, pepper and onion.
1 - 16 oz package dry pinto beans
water (enough to cover beans for soaking & cooking)
2 - tablespoons baking soda
Fiesta pinto bean seasoning, to taste
1 - Knorr Chicken bouillon cube
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 pieces
Sort your beans and remove and broken pieces or pebbles. Place the beans 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. Drain the water from the beans and rinse.
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, chicken bouillon, sugar, vegetable oil, pepper and onion.
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.
Taste the beans after several hours of cooking and add more seasonings as needed.
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 to serve with a wedge of cornbread.
servings: 6-8
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.
Taste the beans after several hours of cooking and add more seasonings as needed.
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 to serve with a wedge of cornbread.
servings: 6-8
36 comments
~Warm Cozy Wishes
Yesterday I made a big crockpot of red beans with leftover ham scraps and andouille sausage. It was yummy too. Next week, pintos!
but other than that... great! topped with sour cream, raw onions, hot sauce, with hot buttered cornbread on the side. thanks.
Thanks!
Lindsey
Kristin 10+ years and counting for your fabulous recipes!