Pinto Beans and Ham

This pinto beans recipe calls for ham or ham hocks, but can just as easily be used with bacon and some of the bacon fat for flavoring. 

Pinto Beans is a staple of many families around the world because beans are inexpensive and easy to make with a small amount of seasonings and flavorings.   Even the leftovers are good and can be used with Mexican cooking as refried beans.

The pinto beans and ham recipe is intended to be a heartier meal to add protein to your diet.  Beans are low carb and really good for our digestive system as well so go easy on the rice and cornbread and enjoy this meal without guilt.

Ingredients:
1 lb. dried pinto beans
3 c. water
1 large onion, chopped
4 to 8 ounces cooked ham, chopped (or use 2 smoked ham hocks)
1 clove garlic, minced
1 T. chili powder
1 t.  salt
1 t.  pepper
1/2 t. ground cumin
1/4 t. oregano
1/4 t. cayenne pepper (or chipotle pepper seasoning if you have it on hand)

Instructions:
Wash beans and cover beans with water and soak overnight; drain.  Place beans in a 5 or 6 quart crock pot or slow cooker with 3 c. water and remaining ingredients. If using ham hocks, you may want to get your butcher to cut them in two for you. The ham falls off the bones as they cook and gives your beans a wonderful flavor. Cover crock pot and cook on low setting for 8 hours, or until beans are soft and done.

Stir a couple of times during cooking and add more water if necessary. Once your beans get soft enough, taste to see if you need any adjustment in seasonings. Serve pinto beans and ham over rice and a nice slice of cornbread on the side.