Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Ham bone; -or- |
| 2 \N | Ham hocks |
| 2 pounds | Dried pinto beans |
| 1 \N | Onion chopped |
| 3 \N | Cloves chopped garlic |
| \N \N | Water to cover; plus approximately 1\" |
From: Mary H Mizwa <Mzmiz@...> Date: Wed, 17 Jul 1996 12:44:58 -0400 Bring to a rolling boil, turn off fire, let sit at least one hour. Transfer to crockpot. Add 2 cans Rotel tomatoes (or 1 can Rotel plus 1 small can whole tomatoes if you prefer less spicy). Cook on low until beans are soft and juice has thickened. I usually put on at night, and they are ready next day. For dinner serving, I put on in early morning.
This bean can also be cooked on the top of the stove, watching carefully and adding boiling water as needed.
EAT-L Digest 16 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .