Slow Cooker Pinto Beans

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54321 Based on 5 Reviews

Servings: 10-12 servings
Prep Time: 8 hours 10 min
Cook Time: 5 hours
Difficulty: Easy

Ingredients Add to grocery list

1 teaspoon chili powder
1   onion, chopped
4 cup water
1/4 lb streak o’lean, or 1/2 lb. ham hocks
1 lb dry pinto beans
1/2 teaspoon dried oregano
Paula Deen’s House Seasoning to taste

Directions

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 between 2 and 24 hours, depending on how salty you want your stock to be. Add ham-hock to slow cooker with beans and pour in ham stock into. Add more water until ham hock is completely covered.

If using streak o’lean: Cut steak 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.

Finish by adding onion to slow cooker with beans and meat. Stir well. Season to taste with House Seasoning, cover the pot, and cook on high for 5 hours.

Tools You May Need

Show: Paula's Home Cooking
          Watch Paula on Food Network

Publication: Celebrates/L&S Too, Pg. 114

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Reader Comments:

54321

Do you use this same procedure and ingredients for any kind of beans with ham hocks?

By CHUCK GUSE on January 25, 2013

54321

This is a great receipe, I have used it for several years. My mama said you couldn't cook Pinto's right in a crockpot . . . she was wrong, she loves these to. These turn out yummy. I usually use chicken broth and some cubed ham, little more healthier. I soak my dried bean at night, put them in the crockpot in the morning, set on low and they are ready when I get home in the afternoon. All you need is some cornbread !

By Linda Henderson on December 02, 2012

54321

I am trying to get your Southwestern Stewed Pinto Bean Recipe and have been unsuccesful. Can you tell me how to get it. Had some at a dinner party and they were great. Thank you Margaret Estabrook

By Margaret Estabrook on September 13, 2012

54321

My beans turned dark. And were not pink.

By Ginger bice on November 30, 2011

43211

this was very tasty. However I was unclear about the stock from the ham hocks. Do you soak to create the stock? And shorter time gives less salt? How would that be if you don't waste the stock because you would continue to soak when cooking.

By Anonymous on February 10, 2010

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