Paula Deen's Pinto Beans

Name: Paula Deen's Pinto Beans
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 10 serving(s)
Ingredients: 1 lb dry pinto beans; 1 teaspoon chili powder; 1/2 lb ham hock; 4 cups water; 1 onion, leave whole; salt, to taste; pepper; garlic powder

(3)

Recipe by True Texas

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.

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READY IN: 5hrs 10mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

1

lb dry pinto beans
1

teaspoon chili powder
¹⁄₂

lb ham hock
4

cups water
1

onion, leave whole
salt, to taste
pepper
garlic powder

DIRECTIONS

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.

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