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Prep Time: 480 Minutes Cook Time: 480 Minutes |
Ready In: 960 Minutes Servings: 12 |
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Adapted from one of my own recipe adaptations, inspired by the flavors in this dish ( /me4epa) by Melinda Snodgrass at Al Dente. These are much less sweet than my original recipe. Ingredients:
1 lb dried pinto bean |
1 teaspoon baking soda |
1 lb bacon or 1 lb salt pork, diced |
2 (12 ounce) bags frozen chopped onions or 3 large onions, diced |
3 garlic cloves, minced fine |
4 green bell peppers, diced |
2 bay leaves |
2 cups diced ham or 2 small ham hocks |
1 tablespoon kosher salt |
2 tablespoons dried oregano |
2 tablespoons ground cumin |
1/2 tablespoon ground black pepper |
1/2 cup packed dark brown sugar |
1/2 tablespoon worcestershire sauce |
1 tablespoon dried thyme |
3 large tomatoes, peeled seeded and diced or 1 (28 ounce) can diced tomatoes |
Directions:
1. Pick over beans, removing any pebbles, and any broken or discolored beans. Cover with plenty of cold water and let soak at room temperature over night.
2. Drain beans and add to a large pot with baking soda and enough water to cover by 2 . Bring to a boil, reduce heat and simmer 10 minutes.
3. Saute bacon in a large skillet until quite crispy. Drain with slotted spoon and transfer to crockpot. Add onion, garlic and bell peppers to bacon fat remaining in skillet and saute until onion is translucent and vegetables are soft; add to crockpot. Drain beans well and add to crockpot with bay leaves and ham hocks. Stir together remaining ingredients and add to pot. Add enough water to cover the beans (about 2-3 cups, depending on your pot).
4. Cover and cook on low 8 to 10 hours. Add additional water if needed, but avoid making the sauce too thin. Serve hot. Be sure to remove and discard bay leaves and ham bones before serving.
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