Friday, October 17, 2008

Pinto Beans and Cornbread

We had this last night, and it was delicious!! And it made the house smell yummy all day!

Prep Time: 1 hour (if using quick soak method - see package for details)
Cook Time: 5 hours in crock pot
Difficulty: Easy
Serves: 10 - 12 (or 6 really hungry people!)
Source: Paula Dean, Food Network


* 1 pound dry pinto beans
* 1 teaspoon chili powder
* 1/2 teaspoon dried oregano
* 1/2 pound ham hocks, or 1/4 pound streak o' lean
* 4 cups water
* 1 onion, chopped
* House Seasoning, recipe follows


Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.

If using ham hock: Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.

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.

Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.

Serve hot over corn bread.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

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

Yield: 1 1/2 cups

Posted by Debi Walter

1 comment:

Tracy said...

Mom, you forgot to post your name at the bottom! =) I added it for you. I am excited you posted this recipe. I have been wanting something like this....Would this meal be a good one to freeze?