Servings: 10-12 servings
Prep Time: 8 hours 10 min
Cook Time: 5 hours
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
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.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!