Friday, October 14, 2011

Crock Pot Pinto Beans

These beans cook for 20 hours:  overnight and through the day until dinnertime.   It's a long time, but the prep time is less than 5 minutes.  Can't beat that, right?  They are so good this way; the beans are creamy but not mushy, and you can really taste the smokiness of the ham. 



Crock Pot Pintos

1 pound of dried pinto beans
1 ham hock/bone (from leftover ham from Tuesday)
1/2 onion, as a chunk so you can remove it later
2 whole cloves of garlic
8 cups of water
8 beef bouillon cubes (you could also use beef broth if you have a thing against bouillon)

Rinse the dry beans (check for rocks) in the morning the day before you want to eat them, cover with water, and let them soak throughout the day.  That night, rinse them again and put them in the crock pot with the remaining ingredients.  Make sure the water covers the beans by a couple of inches.  Cook on low all night and through the next day (about 20 hours).  Remove and discard the ham hock, onion and garlic.  Serve with shredded cheese, avocado, and a little fresh lime juice (sour cream, tomatoes, and green onions are all good on top, too).