| Prep Time | 8 hours |
| Cook Time | 7 hours |
| Servings |
servings
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Ingredients
- 1 package (20 oz.) pinto beans (inspect, sort, rinse, soak) Per instructions printed on back of package.
- 1 smoked ham hock rinsed
- 1 large onion, peeled and diced
- chicken broth or ham broth Enough to cover pinto beans in slow cooker.
- 1 Ham Flavor Packet Packaged with Hurst’s dried pinto beans.
- salt to taste
- 1 large onion, peeled and chopped To garnish each serving (optional).
Ingredients
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Instructions
- Inspect, sort and rinse pinto beans.
- Soak “rinsed” beans as instructed on the back of the package.
- Place a colander or large bowl in the sink.
- After soaking, pour the soak water and pinto beans into the colander or large bowl. Rinse thoroughly.
- Place soaked/rinsed pinto beans in the crock pot (or slow cooker).
- Add smoked ham hock and diced onions.
- Add enough chicken broth (or ham broth) to cover the top of the contents.
- DRY BEANS: Cover and cook on HIGH for 7 hours without opening the lid during cooking time.
- PRESOAKED BEANS: Cover and cook on high for 6 hours without opening the lid during cooking time.
- After the pinto beans are done, add contents of Ham Flavor seasoning packet. Stir gently until well combined. Simmer two more minutes.
- Serve hot. If desired, top each serving with chopped onions.
- REFRIGERATION TIP: Store cooled pinto beans in a container with a tight lid. Refrigerate for up to 4 days.