Recipe by Sandy in Oklahoma
I used to spend all day cooking a pot of beans and watching them carefully so they didn't burn. The crock pot solves that problem. Serve a big bowl of these with big piece of cornbread...That's good eating.
Top Review by Potluck
I was looking for recipes using ham and just couldnt resist this recipe. We love pinto beans..This recipe is awesome...I made homemade tortillas to eat with the bowls of beans the first night..The next night, I made refried beans out of the pinto beans and made more tortillas and rolled them up,made great tasting burritos.I had tortillas and beans still leftover and Made more burritos and froze them for future lunches(wrap each burrito in wax paper,place in freezer bag, to thaw remove wax paper and roll in paper towel and microwave 1-2 minutes)...Didnt need any hot sauce..The spices in the beans were hot enough...I will make this recipe alot,but forget the ham it does nothing for the beans and really can't taste it anyways...HIGHLY RECOMMEND this recipe if you like spicy beans .Thank U for this great recipe....
- 453.59 g dried pinto bean, sorted and washed
- 1182.95 ml water
- 1 large onion, chopped
- 113.39-226.79 g cooked ham, chopped
- 3 garlic cloves, minced
- 2 jalapeno peppers, seeded and chopped
- 14.79 ml chili powder
- 4.92 ml pepper
- 2.46 ml ground cumin
- 1.23 ml dried oregano
- salt, to taste
Directions See How It's Made
- Cover beans with water and soak overnight; drain.
- Place beans in a 6 quart crock pot with water and remaining ingredients except salt. Cook on low setting for 8-10 hours, or until beans are soft and done. Stir a couple of times during cooking, if possible. Add salt after beans are done. Cooking salt in the beans will make them tough.
- Note: The jalapenos will give your beans a bit of heat. You can control how hot you want them by the amount of pepper you add. If you want no heat, replace the jalapeno with 2 tablespoons of chopped green bell pepper.