Recipe by Lavender Lynn
This recipe came from Mommy's Kitchen. Prep time does not include time to soak beans the night before.
Top Review by diner524
Excellent bean recipe!!! I made this as written except I didn't have the listed "Fiesta" brand of seasoning here in FL. I used a combination of Lawry's Seasoned Salt, Paula Deen's Seasoning and extra black pepper. Served this with some cornbread muffins for a wonderful lunch today!! Thanks for sharing the recipe. Made for CQ 2014.
- 1 (16 ounce) package dry pinto beans
- 2 tablespoons baking soda
- 1 tablespoon fiesta pinto bean seasoning
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1⁄2 tablespoon pepper
- 1 small onion, cut into chunks
- ham hocks, ham bone or 2 cups cooked ham
Directions See How It's Made
- Sort your beans and remove and broken pieces or pebbles. I use one 16 oz package of beans. Place in a large bowl or pot, covering with water.
- Add the baking soda to the water, and let the beans soak at least 6 hours or overnight. After 6 hours or overnight drain the water from the beans.
- Add the beans to a 6 quart crock pot and cover with fresh water. You want the beans to be covered by at least one inch.
- Add the pinto bean seasoning, sugar, vegetable oil, pepper and onion. Taste the beans after several hours of cooking and add more seasonings if you think it needs it. I used a total of one tablespoons pepper.
- Add one of the following for additional seasoning, one ham hock, ham bone, or slice of country ham cut into pieces.
- Place lid on crock pot and cook on high for about 6-8 hours. make sure the beans stay covered with water, so check occasionally. If you need more water, then add it. The beans should have a soup consistency.
- In 6 hours, test beans and if they are cooked. Remove ham bone and pull of the meat or remove meat from ham hock and serve. Don't forget the wedge of cornbread.