Ingredients

1 cup dried pinto beans, washed and stones picked out
1 large smoked ham hock
1 medium onion, chopped
1 large garlic clove, pressed
1 small can tomato sauce
salt and pepper to taste
1 Tbsp. chili powder
1 tsp. dried mustard
1 Tbsp. Worcestershire Sauce

Instructions

About 24 hours before your meal, place all ingredients in a slow cooker on low heat, with enough water to bring liquid to near top of cooker crock. Cover and allow to cook, stirring occasionally, at least over night. Prior to serving, remove ham hock, reserving any meat to put back into the beans. Check beans for any bones that may have dislodged from the ham hock. Serve in bowls with broth from the beans, and garnish with freshly chopped onions.

Back To Top