Ingredients
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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. |
