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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.
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