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Mrs. Martin

Pinto Beans in slow cooker?

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Ok, so I'm super ashamed to admit this since my family is from Mexico and we eat very traditional Mexican food, but I have never made beans (frijoles). Any way, I was told I can make them in a slow cooker, but I'm not sure how much water I would need or even how many cups of beans I would need.

 

I'm making enough beans to feed about 12 people (it's only a side dish, so I don't need too much). Does any one have a suggestion of how many cups to use? Now, do I still need to soak the beans the night before? And my last question, if I use my slow cooker to make them how many cups of water should I use?

 

I'm making these tomorrow night, so any help would be greatly appreciated!!

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Ingredients

 

* 1 pound dry pinto beans

* 1 teaspoon chili powder

* 1/2 teaspoon dried oregano

* 1/2 pound ham hocks, or 1/4 pound streak o' lean

* 4 cups water

* 1 onion, chopped

* House Seasoning, recipe follows

 

Directions

 

Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.

 

If using ham hock: Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.

 

If using streak o' lean: Cut into cubes, brown in a skillet, and place the meat and any rendered fat in the slow cooker with beans. Pour 4 cups water into pot.

 

Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.

House Seasoning:

 

1 cup salt

 

1/4 cup black pepper

 

1/4 cup garlic powder

 

Mix ingredients together and store in an airtight container for up to 6 months.

 

Slow Cooker Pinto Beans Recipe : Paula Deen : Food Network

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