SLOW COOKER PINTO BEANS AND HAM RECIPES

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SLOW COOKER PINTO BEANS - SOUTH YOUR MOUTH



Slow Cooker Pinto Beans - South Your Mouth image

Dried pintos beans cook up creamy and tender with a smoky, silky sauce that's perfect with cornbread. Recipe includes instructions for crock pot and stove top preparation.

Provided by Mandy Rivers | South Your Mouth

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours

Number Of Ingredients 8

1 20-oz. bag Hurst’s Pinto Beans with Ham Flavor Packet
6 cups chicken both
2 cups water
2-3 ham hocks (see notes)
1 large onion, quartered
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper

Steps:

  • Add beans WITHOUT seasoning packet, chicken broth and water to a slow cooker then stir to combine. Add ham hocks and onion pieces to cooker, cover and cook on high for 4 hours. Set seasoning packet aside.
  • Add seasoning packet and remaining spices to cooker, stir to combine, then cover and continue cooking for 2-4 hours or until beans are very tender.
  • Remove ham hocks to cool. Remove onion pieces then discard if desired.
  • Ladle out 2-3 cups of beans and broth then mash until smooth either with the back of a fork, a potato masher or whatever else gets ‘er done. Add mashed beans back to cooker and stir well.
  • Turn off cooker and let beans rest, uncovered, for one hour. Don’t worry, they will still be plenty hot when it’s time to eat. Doing this just allows the broth to thicken up and things to get extra creamy.
  • Meanwhile, remove meat from ham hocks, shred or cut into small pieces then stir into beans.
  • Serve with fresh diced onions (and cornbread if you have it!)

HOW TO MAKE PINTO BEANS IN THE SLOW COOKER - CHEAP RECI…



How To Make Pinto Beans In The Slow Cooker - Cheap Reci… image

Cooking the beans with spices is optional. I like the subtle flavor it adds, but you can certainly omit the salt, spices, onion, and garlic.

Provided by Cheap Recipe Blog

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

Number Of Ingredients 6

1 pound dried pinto beans
1 teaspoon salt
1 bay leaf
2 teaspoons garlic powder
One onion, skin removed, and cut in half
3 cloves of garlic, peeled and cut in half

Steps:

  • Rinse and sort beans. Remove any beans that are rotten or discolored.
  • Place beans in a large bowl, cover with water, and soak for several hours or overnight.
  • Drain and rinse with water.
  • Place beans in a 3.5 quart slow cooker. Add enough water to cover beans by 2 inches. Add salt, spices, garlic, and onion.
  • Cook on low for 6 to 7 hours, or high for 3.5 to 4 hours.
  • Turn off heat, remove ceramic insert, and allow to cool to room temperature.
  • Use or store beans: The beans are ready to eat. You can store beans for up to a week in the fridge. To freeze, remove as much moisture as possible. Place cooled beans into individual plastic freezer bags or a freezer-safe container. Frozen beans are good for up to 3 months.

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