Ingredients Jump to Instructions ↓

  1. 1 pound boneless smoked ham hock coarsely chopped

  2. 1 Onion diced

  3. 2 Bay Leaves (leave whole and remove before eating)

  4. 2 cups Pinto Bean s (white/navy would work too)

  5. 2 Tbsp Garlic minced

  6. 1 Tbsp Tony's Chachere's Creole seasoning

  7. 1 Tbsp Black Pepper cracked

Instructions Jump to Ingredients ↑

  1. I never have good luck with soaking beans overnight so I always use the Quick Boil Method.

  2. Quick Boil 2 cups Pinto Beans and 6 cups water in stockpot.

  3. Bring water to boil add beans.

  4. Bring back up to boil. Cover.

  5. Boil 5 minutes.

  6. Turn off stove and walk away for 1 hour.

  7. Drain beans. Rinse once.

  8. Place quick boiled beans in Crockpot.

  9. Add ham hock, onion, bay leaves and seasonings.

  10. Cover with clean water. Roughly 6-8 cups Set Crockpot on High cook for 2-3 hours or on Low for 6-8 hours.

  11. Remove Bay Leaves! They are not good eats!

  12. I like to scoop out half the bean and then using my stick blender on the other half. Re-add remaining beans.

  13. Salt to taste.

  14. Serve over rice with cornbread.


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