Prep 10 mins
Cook 5 hrs
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.
- Wash beans and soak overnight in cold water.
- Drain the beans and dump into a slow cooker.
- Stir 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.
- Add the ham hock beans and more liquid to cover beans.
- Add the onion (whole) to your beans then season with salt, pepper and garlic salt.
- Cook on high for at least 5 hours or until beans are tender.
- Serve up beans with some of the ham hock in them and cornbread.
I am sorry, but there was no flavour to these beans. Perhaps there is something missing in the instructions? I doubled the recipe, so maybe that threw it off?
I tsp chili powder won't cut it if you want flavorful beans! I add about 3 Tablespoons to the pot with about 1 Tablespoon of garlic salt. s&p. I also add about 1/8 cup tomato sauce or 1tsp tomato paste which ever one you prefer. I add my ham hock at the same time as the onion. Right into the pot so that it can cook in real good with the beans. Sometimes I use smoked turkey legs! This version is tasteful and not bland at all! Have a good day!