Crock Pot Pinto Beans

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

Wash the beans and soak overnight in cold water. Drain the beans and dump into crock pot. 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 crock pot 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 crock pot with beans. Pour 4 cups water into pot.

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

Yield: 10-12 servings
Preparation time: 10 minutes
Cook time: 5 hours
Inactive prep time: 8-24 hours
Ease of preparation: easy

L&S Too, Pg. 114

Recipe courtesy Paula Deen