My hang up was the fact that I would have to be home to do so, or so I thought, because in everyone else’s recipe they cooked all day long over slow heat in a big old giant pot and when I’m at home I don’t want to pause every so often to stir. Ahem, it’s called a slooowwww cookerrrrr. I did all the rinsing, chopping, corralling, and measuring in advance the night before, while waiting for Mike & Molly to come on, so that all I had to do was toss it all in and turn it on before I left for work this morning. Love it!
Yesterday I mentioned that I ran a search for recipes featuring ham, so that I could use up the leftover ham. I also introduced you to a blog titled Newlyweds that I found running the search. Put the two together and we get Crock-pot Pinto Beans. If you want her recipe verbatim check it out on her blog here.
Baby Cakes loves them, as I knew that he would and I must admit I'm pretty fond of how easy they were to make.
Crockpot Pinto Beans
slighly adapted from Newlyweds
1 lb. pinto beans
1 can Rotel tomatoes
1 large onion, diced
6 garlic cloves, chopped
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
1 teaspoon red pepper flakes
2 teaspoons dried chives
½ -1 lb. ham, cut into chunks
4-6 cups water
Rinse the beans very well, checking for any beans to discard, dirt, pebbles, etc. Add the rinsed beans to the crock pot along with 4 cups of the water.
Stir in the onion and garlic, all the spices, and the can of Rotel. Add the chunks of ham into the bean mixture and submerge them into the ingredients.
Add enough water to completely cover all of the ingredients.
Cover and cook on high for 7-8 hours.
And don't forget the cornbread, Honey Butter Cornbread. Seriously what are you waiting for? Make this for tomorrow night’s supper.
Yeah, it's that good,