Buckshot Beans/Crockpot
Ingredients | |||
2 | cup | dried pinto beans, washed | |
1 | each | onion, chopped | |
2 | each | garlic cloves, minced | |
1 | each | bay leaf | |
1/2 | pound | smoked ham, chopped | |
2 | cup | canned tomatoes, chopped | |
1/2 | cup | bell pepper, chopped | |
2 | teaspoon | chili powder | |
2 | teaspoon | brown sugar | |
1/2 | teaspoon | dry mustard | |
1/4 | teaspoon | oregano | |
Directions: | |||
Cover beans with water and let soak overnight. Drain beans, discarding soaking water. In crockpot, cover beans with fresh water and add remaining ingredients. Cook on LOW for 6-8 hours, until beans are tender. Taste beans, add salt if necessary (don't add salt at the beginning of cooking time - it will make the beans tough!). |