1/2 Photos of Paula Deen's Pinto Beans
5 hrs 10 mins
True Texas's Note:
Or as we call them "Red Beans" in Texas. I've been making "Red Beans" for as long as I've been cooking, but I saw Paula make her's on the Foodnet Work and I liked the way she cooked her "ham hocks" and saved the liquid for the beans. The whole onion is a different twist on my way of cooking beans, too. It calls for her "house seasoning" but I just broke it down. These are wonderful, trust me.
My Private Note
Units: US | Metric
- 1Wash beans and soak overnight in cold water.
- 2Drain the beans and dump into a slow cooker.
- 3Stir in chili powder and oregano. If using ham hock: Pre-soak ham in a seperate pot, for a least 2 hours, or refrigerate up to 24 hours. Cook ham hock on top of oven for about 30 minutes, save the liquid and add to your beans.
- 4Add the ham hock beans and more liquid to cover beans.
- 5Add the onion (whole) to your beans then season with salt, pepper and garlic salt.
- 6Cook on high for at least 5 hours or until beans are tender.
- 7Serve up beans with some of the ham hock in them and cornbread.
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Nutritional Facts for Paula Deen's Pinto Beans
Serving Size: 1 (174 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 33.5
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 74.3 mg
- Total Carbohydrate 6.5 g
- Dietary Fiber 0.2 g
- Sugars 0.4 g
- Protein 2.5 g