Paula Deen'S Pinto Beans

1. 1

   Wash beans and soak overnight in cold water.

2. 2

   Drain the beans and dump into a slow cooker.

3. 3

   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.

4. 4

   Add the ham hock beans and more liquid to cover beans.

5. 5

   Add the onion (whole) to your beans then season with salt, pepper and garlic salt.

6. 6

   Cook on high for at least 5 hours or until beans are tender.

7. 7

   Serve up beans with some of the ham hock in them and cornbread.

* Per serving · 4 servings · Values may vary.

No additional tips available.