Recipe by Jessi Leigh
A southern staple, this is one of those good ol' down home meals. Add a pan of cornbread and it's almost perfection! And if you’re in the mood to splurge, fried potatoes are a must. 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.
Top Review by jeannetomlin
It's a good recipe but I think they are better cooked on stove top and not in a crock pot which generally means there is no need for any pureeing since they thicken naturally. It's not that big a deal to stir every hour or so and about 3 hours cooking on low is usually long enough. Otherwise this is an excellent recipe that I use exactly.
- 1 lb dried pinto bean, sorted and rinsed
- 1 (32 ounce) container chicken broth or 4 cups water
- 1 smoked ham hock or 1⁄4 lb cooked ham, shredded
- 1 medium onion, finely diced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon chili powder
- bay leaf
Directions See How It's Made
- Cover beans with water and soak overnight, or 6-8 hours.
- In the morning, drain and rinse the beans, discard soaking water, and put beans in slow cooker. Add remaining ingredients, including chicken broth.
- Cover. Cook on low 10 hours, or on High 5 hours.
- Transfer 2 cups of the bean soup to a food processor or blender and puree. Return puree to the slow-cooker. Heat on High an additional 30 minutes. (This is an easy way to thicken the soup.).
- Serve with cornbread and fried potatoes.
- TO PRE-PREP: Combine 2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, and 1 bay leaf, and store in a plastic storage bag until ready to cook. Having these dry ingredients packaged ahead of time will make seasoning the beans as easy as pouring the seasonings into the slow-cooker along with the beans and chicken broth.
- TO STORE: Bean soups keep well in the refrigerator for up to 3 days or in the freezer for up to three months. The flavors are even better after standing. When reheating, thin with a little water if necessary.