Ingredients
-
1
-
5
-
1
-
4 - 8
-
3
-
2
-
1
-
1
-
1/2
-
1/4
-
-
-
-
-
Directions
Pinto Beans With Ham for the Crock Pot, 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 , These beans were delicious I did everything as directed except left out the jalapenos I also used a leftover hambone from a Christmas Honeybaked ham that still had some scrap meat on it (not sure of the oz ) I sat down to eat when I remembered I forgot to add salt but tasted and thought it didn’t need any! Which is good because we are supposed to be on a low sodium diet We served over brown rice with steamed cabbage on the side Yum! I thought they were a tad soupy so may cut down slightly on the water next time, although it could have been my ham choice making them juicy , Use turkey drumsticks Not as salty and very tasty, just like ham, no kidding!
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Steps
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1
Done
|
Cover Beans With Water and Soak Overnight; Drain. |
|
2
Done
|
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
Done
|
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. |
