La Conner Weekly News - Your independent hometown award-winning newspaper

I make a version of this recipe at least four times a year. This one is special because I used the hambone from our Christmas ham dinner. I kept it in the freezer.

Ingredients

Dried pinto beans, 1 cup

Hambone

Onion, 1/4 cup chopped

Chili garlic sauce, 1 teaspoon

Turmeric, 1 teaspoon

Bay leaves, 2

Water, 8 cups

Preparation

Rinse the beans. Put all ingredients into a slow cooker. Cook on high for five hours. Test the beans. If soft, lower heat and cook another couple of hours.