Thoughtless Thursdays: Pintos and Ham
Welcome to the first ever recipe round up for Thoughtless Thursdays! Thanks for stopping by. Here you’re going to find a collection of mouth-watering recipes for your crock pot that are intended to make your life easier and take the hard work out of the question “What’s for dinner?”
My own contribution this week is pintos and ham. We had a ham hock left over from the spiral Easter ham. Honey baked ham remnants make the best pots of beans.
I made up a batch of cornbread (and yeah, I totally cheated and used the box mix because I was looking for easy), and had dinner on the table in half an hour with minimal effort. Truly a beautiful thing.
- 1 ham hock
- 1 bag of dried pinto beans
- 1 onion diced
- 1 Tbsp garlic powder
- 1 tsp crushed red pepper
- 1 tsp oregano
- Okay this one requires a bit of forethought. Not a lot, just decide the night before you’re going to have this for supper. You’ll want to soak your beans overnight, or you can do the quick soak thing described on the bag.
- Next morning, dump the beans into a colander and rinse well. Add to your slow cooker.
- Add your ham hock to the pot. You can cut the remaining ham off or not. Up to you. It will fall off the bone by the end of the day.
- Add your diced onion, the garlic powder, crushed red pepper, and oregano.
- Fill the crock with water to within about half an inch of the rim.
- If you’ll be gone all day, cook on low for 10 hours. If you’ll be popping in at lunch, turn it on then and cook on high for 6 hours.
Serve with cornbread. We like ours crumbled up in the beans. Mmmmm.
Rachelle Hughes from Pantry Eats submitted this amazing and tasty-looking recipe for Crock Pot Chicken Fiesta. I have definitely got to try some of that! Mexican food is always a huge hit in our household and this recipe uses household staples. Thanks for sharing Rachelle!
I hope you’ll check back again next week for another great round up, and I hope we grow quickly!